Ingredients
– 3-4 boneless skinless chicken breasts cooked and diced
– 1 stalk celery chopped
– ½ white onion diced
– 2 teaspoons minced garlic
– ½ cup shredded carrots
– 1 tablespoon olive oil
– 4 cups low sodium chicken broth
– Salt and pepper to taste
– 1 teaspoon thyme
– 16 ounces potato gnocchi
– 2 cups half and half
– 1 cup fresh spinach roughly chopped
Instructions
1-First, heat the olive oil in a pot over medium heat and add the celery, onions, garlic, and carrots. Sauté them for 2-3 minutes until the onions turn translucent, which helps release their natural flavors.
2-Next, toss in the cooked, diced chicken, chicken broth, salt, pepper, and thyme, then bring everything to a boil. This step builds a solid base for the soup.
3-Once boiling, gently stir in the potato gnocchi and let it boil for another 3-4 minutes. Then, reduce the heat to a simmer and cook for about 10 minutes to let the flavors meld.
4-Finally, stir in the half and half and fresh spinach, cooking for 1-2 more minutes until the spinach wilts and everything is perfectly combined. Taste and adjust seasoning with salt and pepper as needed before serving hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥛 For a richer soup, replace 1 cup of half and half with heavy cream.
⏲️ Use pre-cooked or pre-shredded chicken for quicker preparation.
❄️ Freeze soup without spinach and dairy; add fresh when reheating to maintain texture.
- Prep Time: 10 minutes
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- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 523 kcal
- Sugar: 2 g
- Sodium: 622 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 31 g
- Cholesterol: 99 mg