Ingredients
3-4 chicken breasts, cooked and diced
1 stalk celery, finely chopped
1/2 white onion, finely diced
2 teaspoons fresh minced garlic
1/2 cup shredded carrots
1 tablespoon extra virgin olive oil
4 cups low-sodium chicken broth
Salt to taste
Black pepper to taste
1 teaspoon dried thyme
16 ounces potato gnocchi
2 cups half-and-half
1 cup fresh spinach, chopped
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion, celery, and carrots and sauté until softened.
Stir in the minced garlic and cook until fragrant.
Pour in the chicken broth and add the dried thyme, salt, and pepper.
Bring the liquid to a gentle simmer.
Add the diced chicken and potato gnocchi to the pot.
Cook until the gnocchi float to the surface, about 3-5 minutes.
Lower the heat and stir in the half-and-half and fresh spinach.
Continue to heat for another 2 minutes until the spinach is wilted and the soup is hot.
Serve immediately.
Notes
Use rotisserie chicken to speed up the preparation time.
Substitute full-fat milk for half-and-half if a lower-calorie, lighter consistency is desired.
Ensure you do not boil the soup aggressively once the half-and-half is added to prevent curdling.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Quick & Easy Dinner Recipes
- Method: Stovetop simmering
- Cuisine: Italian-American
- Diet: Non-pork