Ingredients
Scale
- 1 lb chicken breast, diced
- 1 package (16 oz) potato gnocchi
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup carrots, shredded
- 1 cup spinach, chopped
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until no longer pink. Remove and set aside.
- In the same pot, sauté onion, celery, and garlic until softened.
- Add chicken broth, carrots, thyme, salt, and pepper. Bring to a boil.
- Stir in gnocchi and cook for 3-4 minutes until they float.
- Reduce heat, add heavy cream, spinach, and cooked chicken. Simmer for 5 minutes.
- Serve hot.
Notes
- For a lighter version, replace heavy cream with half-and-half.
- Store leftovers in an airtight container for up to 3 days.
- Add extra spinach for more greens.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 110mg