Chicken Spinach Gnocchi Soup
Warm, comforting, and irresistibly creamy, Chicken Spinach Gnocchi Soup is a one-pot masterpiece that will quickly become a family favorite. Packed with tender shredded chicken, pillowy potato gnocchi, and vibrant baby spinach, this hearty soup is elevated with a rich blend of aromatic vegetables, Italian seasoning, and a splash of heavy cream. The Parmesan cheese adds a savory depth, while the option to garnish with fresh parsley provides a bright finish. Ready in just 45 minutes, this easy recipe is perfect for busy weeknights or cozy weekends. Serve it with crusty bread for the ultimate comforting meal! Keywords: chicken gnocchi soup, creamy soup recipe, spinach soup, gnocchi recipes, easy one-pot meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast (boneless, skinless)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (sliced into thin rounds)
- 2 stalks celery (sliced)
- 6 cups chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 16 ounces potato gnocchi
- 4 cups baby spinach
- 1 cup heavy cream
- 0.5 cup parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped, optional for garnish)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breast with a pinch of salt and pepper. Add the chicken to the pot and cook for 5-6 minutes on each side, or until golden brown and fully cooked. Remove from the pot and set aside.
In the same pot, add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Pour in the chicken broth and stir in the Italian seasoning, salt, and black pepper. Bring the mixture to a gentle boil.
While the soup is heating, shred the cooked chicken using two forks. Add the shredded chicken back into the pot.
Add the potato gnocchi to the soup and cook for 3-5 minutes, or until the gnocchi float to the surface and are tender.
Stir in the baby spinach and allow it to wilt, about 1-2 minutes.
Reduce the heat to low and slowly stir in the heavy cream and grated parmesan cheese. Simmer for 2-3 minutes until the soup is creamy and well combined.
Taste and adjust salt and pepper as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
3180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.9 g | 240% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 802 mg | 267% | |
| Sodium | 9387 mg | 408% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 20.7 g | ||
| Protein | 223.6 g | 447% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1821 mg | 140% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3888 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
