A heartwarming and creamy Italian-inspired soup that combines tender chicken, fluffy gnocchi, and vibrant spinach in a rich and flavorful broth.
Ingredients
Scale:
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon garlic herb seasoning
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth
1 cup heavy cream
3 cups fresh spinach, roughly chopped
1 pound boneless, skinless chicken breasts
1/2 cup grated Parmesan cheese
1 pound gnocchi
Instructions
In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the pot. Cook for about 5-7 minutes on each side until golden brown and cooked through. Remove and set aside to cool.
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until tender. Add the minced garlic and garlic herb seasoning, cooking for another 1-2 minutes until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
Add the gnocchi to the simmering broth and cook according to package instructions, about 3-5 minutes, until they float to the top.
Shred the cooled chicken using two forks, then return to the pot once the gnocchi is ready.
Stir in the heavy cream and spinach, simmering for another 2-3 minutes until the spinach wilts.
Stir in the grated Parmesan cheese before serving, adjusting seasoning with more salt and pepper if necessary.
