Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup gnocchi
- 1 cup spinach, roughly chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving, grated
Instructions
- Heat the olive oil in a large pot over medium-high heat.
- Sear the chicken pieces until golden on both sides, about 4–5 minutes; remove and set aside.
- Sauté the onion, carrots, and celery in the same pot until softened, about 5 minutes.
- Add the garlic and Italian seasoning; cook 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot.
- Return the chicken to the pot, bring to a simmer, and cook 10 minutes until chicken is cooked through.
- Stir in the heavy cream, then add the gnocchi and simmer until the gnocchi float and are tender, about 3–4 minutes.
- Fold in the spinach and cook until wilted, 1–2 minutes; season with salt and pepper to taste.
- Serve hot with a sprinkle of grated Parmesan.
Notes
Brown the chicken well for extra flavor. Use full-fat cream for a richer texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free Option Available