Chicken and Gnocchi Soup

This hearty chicken and gnocchi soup is the perfect comfort meal to warm you up from the inside out. Simple to prepare and full of flavor, it’s sure to become a favorite.

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Course: Soup

Cuisine: American

Keyword: Chicken and Gnocchi Soup

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings: servings

Calories: 340kcal

Ingredients

1 tbsp olive oil
1 small onion, diced
3 stalks celery, 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 tbsp cornstarch (optional)
2 tbsp cold water (optional)
2 cups half-and-half cream
Salt and ground black pepper, to taste

Instructions

Prepare the ingredients: Gather all your ingredients and have them ready to go.
Cook the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions, celery, carrots, and minced garlic. Cook, stirring occasionally, for about 5 minutes until the onion becomes translucent.
Add chicken and broth: Stir in the cubed chicken and chicken broth. Bring the mixture to a simmer.
Cook the gnocchi: Once simmering, add the gnocchi to the pot. Cook for 3 to 4 minutes, or until the gnocchi begin to float to the surface.
Add spinach: Stir in the spinach and cook for another 2 to 3 minutes, or until the spinach wilts.
Thicken the soup (optional): If you want a thicker soup, whisk the cornstarch into cold water until smooth, then stir it into the soup along with the half-and-half. Allow the soup to simmer for about 5 minutes, or until it thickens slightly.
Season and serve: Season with salt and black pepper to taste. Serve hot and enjoy!

Notes

You'll find gnocchi in the pasta section of most grocery stores.

Cook’s Tip: This soup works wonderfully with leftover chicken. If using fresh chicken, you can cook seasoned chicken tenders in a 350°F oven for 20-30 minutes, then cube them for this recipe

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