Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté 5 minutes until softened.
- Stir in garlic and cook 1 additional minute.
- Add thyme, basil, and chicken broth; bring to a boil.
- Reduce heat to a simmer and add shredded chicken and gnocchi; cook 5–7 minutes until gnocchi float and are tender.
- Stir in spinach and heavy cream; cook 2–3 minutes more. Season with salt and pepper to taste.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
- Sauté garlic with a pinch of red pepper flakes for extra flavor.
- For thicker soup, add more cream or reduce chicken broth.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian