Chicken Gnocchi Soup

Chicken Gnocchi Soup

from thereciperebel.com
Main Course
30 min
6 servings
444 kcal / serving

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 tablespoonsoil
  • ½ mediumonion (finely chopped)
  • 2ribs celery (finely chopped)
  • 1 cupcarrot matchsticks ((or finely chopped carrots))
  • 1 teaspoondried parsley
  • 1 teaspoonminced garlic
  • ½ teaspoondried thyme
  • ¾ teaspoonsalt
  • ¼ teaspoonpepper
  • 2boneless skinless chicken breasts
  • 4 cupslow sodium chicken broth
  • ¾ cupheavy cream
  • 1 tablespooncorn starch
  • 3 cupssmall gnocchi ((500g))
  • 1 ½ cupsfresh spinach (roughly chopped)
  • ¼ cupgrated 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.