Description
A comforting, hearty soup that combines tender chicken breast, pillowy potato gnocchi, and vibrant garden vegetables in a rich, velvety broth. This Italian-inspired classic is perfect for cozy weeknight dinners, offering a balanced, professional-grade meal that is easy to prepare at home. By searing the chicken first and using fresh aromatics, this soup delivers deep, savory flavor in every bite.
Ingredients
1.5 lbs boneless skinless chicken breast, diced
1 lb potato gnocchi
2 tbsp extra virgin olive oil
1 cup yellow onion, finely diced
4 cloves garlic, minced
2 medium carrots, sliced into rounds
3 cups fresh spinach, chopped
6 cups low-sodium chicken stock
1 cup heavy cream
1 tsp dried thyme and rosemary blend
0.5 cup freshly grated Parmesan cheese
Salt and black pepper to taste
Instructions
Heat olive oil in a large Dutch oven over medium-high heat.
Season diced chicken with salt and pepper, then sear in the pot until golden brown; remove and set aside.
Add diced onions and carrots to the pot and sauté until onions are translucent.
Stir in the minced garlic and dried herbs, cooking for one minute until fragrant.
Pour in the chicken stock and bring the liquid to a gentle simmer.
Return the chicken to the pot and add the gnocchi.
Simmer for 3 to 5 minutes until gnocchi float and chicken is cooked through.
Stir in the heavy cream and chopped spinach, cooking until the spinach wilts.
Stir in the Parmesan cheese and serve hot.
Notes
Ensure you do not overcook the gnocchi to maintain their light texture. For a thicker soup, mash a few of the cooked gnocchi against the side of the pot. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg