Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 1 (16 oz) package potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 3 cups fresh spinach, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through. Remove and set aside.
- In the same pot, sauté onion and garlic until translucent.
- Pour in chicken broth, bringing to a simmer. Add Italian herbs, salt, and pepper.
- Stir in gnocchi and cook until tender, about 3-4 minutes.
- Return cooked chicken to the pot. Add heavy cream and chopped spinach, stir until spinach wilts and soup is heated through.
- Serve hot, garnished with additional herbs if desired.
Notes
- You can substitute half-and-half for heavy cream for a lighter version.
- Adding grated Parmesan cheese on top enhances flavor.
- For a thicker soup, mash some cooked gnocchi and stir it back into the broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg