Ingredients
3–4 boneless, skinless chicken breasts, cooked and diced (around 1 pound)
1 stalk celery, chopped
½ white or yellow onion, diced
2–4 cloves garlic, minced
½ cup shredded carrots
1 tablespoon olive oil or 2 tablespoons butter
4–6 cups low-sodium chicken broth
Salt and pepper to taste
1 teaspoon thyme (fresh or dried)
¼ teaspoon mustard powder (optional)
Pinch of red pepper flakes or paprika (optional)
16 ounces potato gnocchi
2 cups half-and-half
1 cup fresh spinach, roughly chopped
½ cup grated Parmesan cheese (optional)
½ cup sun-dried tomatoes (optional)
Instructions
1. Heat olive oil or butter in a large pot over medium heat. Sauté celery, onion, garlic, and carrots for 2-5 minutes until vegetables soften and onions are translucent.
2. Stir in flour if using and cook for 1-2 minutes to form a roux.
3. Add cooked chicken, chicken broth, salt, pepper, thyme, mustard powder, and paprika or red pepper flakes. Bring to a boil, then reduce heat to simmer for 10-15 minutes.
4. Stir in gnocchi and cook according to package instructions until tender.
5. Gradually stir in half-and-half and Parmesan cheese. Heat for 1-2 minutes, then add spinach until wilted.
6. Adjust seasoning to taste and add more broth if needed. Serve hot.
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
🍞 Use diced cooked chicken like rotisserie for faster preparation.
🕝 Soups can be slow-cooked; add gnocchi, half-and-half, and spinach at the end.
🧊 Gnocchi can be removed before storage to prevent sogginess; reheat and add when serving.
- Prep Time: 10-20 minutes
- Cook Time: 20-25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1.5 cups
- Calories: ~500
- Sugar: 2 g
- Sodium: 600-1236 mg
- Fat: 22-24 g
- Saturated Fat: 11-14 g
- Carbohydrates: 46-52 g
- Fiber: 3-4 g
- Protein: 28-31 g
- Cholesterol: 99-118 mg