Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (16 ounce) package potato gnocchi
- 1 cup heavy cream
- 1/2 cup chopped fresh spinach
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned and cooked through. Remove chicken from the pot and set aside.
- Step 2: Add the diced onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the chicken broth and bring to a simmer. Add the gnocchi and cook according to package directions, usually until they float to the surface.
- Step 4: Stir in the cooked chicken and heavy cream. Heat through, but do not boil.
- Step 5: Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Serve immediately.
Notes
- Refrigerate leftover soup in an airtight container for up to 3 days for best flavor.
- Gently reheat the soup over low heat, stirring occasionally, to prevent the cream from separating.
- Garnish each bowl with a sprinkle of grated Parmesan cheese and a drizzle of olive oil for added richness.
- To prevent the chicken from drying out, don't overcook it in the first step; it will finish cooking in the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American