Ingredients
3 to 4 boneless skinless chicken breasts, cooked and diced (about 1 pound)
1 stalk celery, chopped
Half a white or yellow onion, diced
2 to 3 cloves garlic, minced
Half cup shredded or julienned carrots
1 tablespoon olive oil (or 2 tablespoons olive oil plus 2 tablespoons butter for richer flavor)
4 cups low sodium chicken broth (can use 4 to 6 cups, adjusting for desired consistency)
1 tablespoon all-purpose flour (optional, for thickening into a roux)
2 cups half and half (can substitute 1 cup heavy cream for extra creaminess)
16 ounces potato gnocchi
1 to 2 cups fresh spinach, roughly chopped
1 teaspoon thyme (fresh or dried)
Salt and pepper to taste
Optional seasonings: pinch of red pepper flakes, ½ teaspoon mustard powder, 1 tablespoon Italian seasoning, paprika, and pinch of chili flakes
½ cup grated Parmesan cheese (optional)
½ cup sun-dried tomatoes (optional)
Instructions
1. Heat olive oil (and butter, if using) in a large pot over medium heat. Sauté celery, onions, garlic, and carrots for 2 to 5 minutes until softened.
2. Stir in flour to form a roux, cooking for 1-2 minutes if using.
3. Add diced chicken, chicken broth, thyme, and any optional seasonings. Bring to a gentle boil, then simmer for 10 to 20 minutes.
4. If adding whole cooked chicken, remove, shred or dice, then return to the pot.
5. Stir in gnocchi, cooking for 3 to 5 minutes until tender.
6. Lower the heat, add half and half, and chopped spinach, cooking until the spinach is wilted and soup thickened slightly.
7. Adjust seasoning, garnish with Parmesan cheese if desired, and serve hot with crusty bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Using pre-cooked, diced chicken saves time and ensures tender pieces.
🧈 Creating a roux with butter and flour enriches the soup’s creamy texture.
🕔 For slow cooking, sauté veggies first and add gnocchi and spinach near the end.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten-Free (using gluten-free gnocchi and flour)
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480-525
- Sugar: 2 g
- Sodium: 600-1230 mg
- Fat: 22-24 g
- Saturated Fat: 11-14 g
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 46-52 g
- Fiber: 3-4 g
- Protein: 28-31 g
- Cholesterol: 99-118 mg