1 tablespoon olive oil
1 small onion, finely diced
3 celery stalks, finely diced
3 cloves garlic, minced
2 carrots, shredded
1 pound cooked chicken breast, cubed
4 cups chicken broth
1 (16-ounce) package mini potato gnocchi
1 (6-ounce) bag baby spinach leaves
1 tablespoon cornstarch (optional)
2 tablespoons cold water (optional)
2 cups half-and-half cream
Salt and freshly ground black pepper, to taste
Prep the Veggies
Gather all your ingredients and prepare them. Heat the olive oil in a large pot over medium heat.
Cook the Vegetables
Add the diced onion, celery, garlic, and shredded carrots to the pot. Sauté for about 5 minutes, until the onion is soft and translucent.
Add Chicken and Broth
Stir in the cubed chicken breast, followed by the chicken broth. Bring to a gentle simmer.
Cook the Gnocchi
Add the gnocchi and cook for about 3-4 minutes, or until they rise to the surface, indicating they’re done.
Add Spinach
Stir in the baby spinach and cook for an additional 2-3 minutes until it wilts.
Thicken the Soup (Optional)
If you prefer a thicker soup, mix the cornstarch with cold water until smooth. Stir this slurry into the soup along with the half-and-half cream.
Continue cooking for about 5 minutes, allowing the soup to thicken slightly.
Season and Serve
Season with salt and pepper to taste.
Ladle the hot, creamy soup into bowls and serve immediately.
Cooking Tips
Add More Flavor: For a richer taste, try using rotisserie chicken or adding a dash of nutmeg.
Gnocchi Variations: Swap potato gnocchi with whole wheat or cauliflower gnocchi for a twist.
Make it Dairy-Free: Substitute coconut milk for half-and-half if you’re looking for a dairy-free option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stove over low heat, adding a splash of broth if needed to thin it out.
This Chicken and Gnocchi Soup is a deliciously cozy meal that’s perfect for a chilly evening. Pair it with some crusty bread for the ultimate comfort food experience!
