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Recipe by:

Dana Ramsey

Creamy Garlic Chicken Gnocchi Soup

A comforting blend of tender chicken, pillowy gnocchi, and fresh herbs that warms the soul.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 Tbsp. olive oil
  • 1 lb. boneless, skinless chicken breasts, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 3 cups fresh baby spinach
  • 1 lb. potato gnocchi
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Large pot or Dutch oven

Method
 

  1. In a large pot or Dutch oven over medium heat, warm the olive oil. Add the diced chicken, seasoning with a pinch of salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes.
  2. Add the diced onion and garlic to the pot, letting them sauté for about 3 minutes. Stir frequently until the onion is translucent and the garlic is fragrant.
  3. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
  4. Add the gnocchi to the pot, cooking for about 2-3 minutes or until they float to the surface.
  5. Stir in the heavy cream, and then fold in the fresh spinach, allowing it to wilt.
  6. Adjust the salt and pepper to taste. Serve in bowls, garnished with fresh parsley.

Notes

This creamy soup is best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.