Creamy Chicken Gnocchi (Print)
Smooth and hearty Italian soup, filled with chicken, pillowy gnocchi, fresh vegetables, and a creamy base.
# Ingredients:
→ Proteins & Produce
01 -
About 1 cup fresh spinach leaves, chopped into small pieces
02 -
3–4 chicken breasts, no skin or bones, cooked and cut into chunks
03 -
2 teaspoons garlic, minced
04 -
One stalk of celery, diced up
05 -
1/2 cup shredded carrot pieces
06 -
Half of a white onion, cut into small bits
→ Pantry & Dairy
07 -
1 tablespoon of olive oil
08 -
4 cups of chicken stock (low sodium works well)
09 -
2 cups of half-and-half cream
10 -
16-oz package of potato gnocchi
→ Seasonings
11 -
Add a dash of salt and pepper, however much you like
12 -
1 teaspoon of thyme
# Steps:
01 -
Warm olive oil in a big pot on medium heat. Toss in onions, celery, carrots, and garlic. Stir everything for a couple of minutes till the onions lose their cloudiness.
02 -
Pop the chicken, broth, seasonings, and thyme into the pot and crank up the heat till it starts bubbling. Add gnocchi, cook for 3–4 minutes at a boil, and then lower the heat. Leave it on a simmer for around 10 minutes.
03 -
Mix in half and half along with spinach. Let it sit for another minute or two until the spinach softens up. Give it a taste and season more if you like. Enjoy right away!
# Notes:
01 -
Want it even creamier? Switch out a cup of half and half for heavy cream to make it extra smooth.