Chicken Gnocchi Soup

Chicken Gnocchi Soup

from thereciperebel.com
30 min

This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth - don't forget the crusty bread!

Ingredients

  • 2 tablespoons oil
  • ½ medium onion (finely chopped)
  • 2 ribs celery (finely chopped)
  • 1 cup carrot matchsticks ((or finely chopped carrots))
  • 1 teaspoon dried parsley
  • 1 teaspoon minced garlic
  • ½ teaspoon dried thyme
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 2 boneless skinless chicken breasts
  • 4 cups low sodium chicken broth
  • ¾ cup heavy cream
  • 1 tablespoon corn starch
  • 3 cups small gnocchi ((500g))
  • 1 ½ cups fresh spinach (roughly chopped)
  • ¼ cup grated Parmesan cheese

Directions

  1. 1

    In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.

  2. 2

    Add parsley, garlic, thyme, salt and pepper and stir.

  3. 3

    Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.

  4. 4

    Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.

  5. 5

    Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.