Ingredients
Scale
- 1 lb chicken breast, trimmed
- 2 cups gnocchi (store-bought), uncooked
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt, pepper, and half the Italian seasoning.
- Sear the chicken in a large pot with 1 tablespoon olive oil over medium-high heat until browned on both sides (about 3 minutes per side). Remove and set aside.
- Sauté the onion in the same pot with the remaining 1 tablespoon olive oil until soft and translucent, about 4 minutes.
- Add the garlic and remaining Italian seasoning; cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape any browned bits from the bottom of the pot. Bring to a simmer.
- Return the chicken to the pot, cover, and simmer until cooked through, about 10-12 minutes. Remove the chicken and shred with two forks.
- Add the gnocchi to the simmering broth and cook according to package instructions (usually 2-3 minutes) until they float and are tender.
- Stir in the heavy cream, shredded chicken, spinach, and Parmesan. Heat gently until the spinach wilts and the soup is warmed through, about 2-3 minutes.
- Taste and adjust with salt and pepper. Serve hot with extra Parmesan on top.
Notes
Use warm broth when adding cream to prevent curdling. Don’t overcook gnocchi — they should be pillowy, not mushy. Shred chicken finely for even distribution.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free, Dairy-Free Options Available