Description
This creamy, hearty soup combines tender chicken, pillowy gnocchi, and aromatic vegetables in a rich broth. A 40-minute one-pot meal that’s perfect for any occasion, offering a comforting blend of savory, sweet, and herbaceous flavors ideal for chilly evenings or quick dinners.
Ingredients
2 boneless, skinless chicken breasts, diced (200g)
1 (16 oz) package store-bought potato gnocchi (fresh or shelf-stable)
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 garlic cloves, minced
5 cups low-sodium vegetable broth
1 cup heavy cream (125ml)
1 tbsp Italian seasoning (mix of oregano, thyme, basil)
1 tsp salt
1/2 tsp black pepper
1/2 cup fresh spinach leaves (25g)
Optional: 1/2 tsp grated lemon zest for brightness
Instructions
Heat olive oil in a large soup pot over medium heat
Sauté onion, carrots, and celery for 5 minutes until softened
Add garlic and cook for 1 minute until fragrant
Place diced chicken in the pot and cook until browned and nearly firm (5–6 minutes)
Pour in vegetable broth and simmer for 10 minutes to let flavors meld
Add gnocchi and cook until tender (8–10 minutes), stirring occasionally
Stir in heavy cream and simmer for 3–5 minutes until slightly thickened
Toss in spinach and cook until wilted (1–2 minutes)
Season with Italian seasoning, salt, pepper, and optional lemon zest
Simmer for 5 more minutes before serving warm
Notes
Use pre-cooked rotisserie chicken for faster prep
Fresh or frozen gnocchi works—adjust cooking time if using frozen
Add shredded Parmesan cheese to individual bowls instead of into the soup for lighter creaminess
Reheat gently on low heat to maintain broth consistency
Chill or freeze leftovers for up to 5 days or 3 months
- Prep Time: 15
- Cook Time: 25
- Category: chicken
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (1 ½ cups)
- Calories: 320
- Sugar: 1g
- Sodium: 4200mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg