Chicken Gnocchi Soup
A comforting, comes-together-quick soup featuring tender chicken, pillowy potato gnocchi, and a creamy herb broth. This recipe delivers rich flavors without being heavy, and it can be ready in under an hour. Perfect for chilly evenings or when you want a meal that feels like a warm hug in a bowl.
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 bag potato gnocchi (about 1 pound)
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1 small onion
- 2 cloves garlic
- 2 carrots carrots
- 2 stalks celery
- 1 olive oil
- 1 small bunch fresh spinach
- 1 sprig thyme
- 1 bay leaf
- to taste salt
- to taste black pepper
Instructions
- Season the chicken lightly with salt and pepper. In a large pot, heat the olive oil over medium heat.
- Add the chicken pieces and brown on all sides, about 4-5 minutes. Remove and set aside.
- In the same pot, add the onion, carrot, celery, and garlic. Sauté until the vegetables start to soften and become fragrant, 4-6 minutes.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the pot. Add thyme and bay leaf; bring to a gentle simmer.
- Return the chicken to the pot. Simmer until the chicken is cooked through, about 8-10 minutes. Remove chicken, chop into bite-sized pieces, and return to the pot.
- Stir in the gnocchi and simmer according to the package directions, typically 2-4 minutes, until they float to the top and are tender.
- Reduce the heat to low and stir in the heavy cream. Add the spinach and cook just until wilted, about 1-2 minutes. Remove the thyme sprig and bay leaf.
- Taste and adjust salt and pepper as needed. Serve warm with crusty bread or a light side salad.