Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 3 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package (16 ounces) potato gnocchi
- 1 cup fresh spinach
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt Butter: Melt the butter in a large pot over medium heat to create the base for the soup and to sauté the vegetables.
- Sauté Vegetables: Add the diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add Chicken and Broth: Pour in the cooked shredded chicken and chicken broth. Bring the mixture to a gentle boil to meld the flavors.
- Cook Gnocchi: Stir in the potato gnocchi and cook for 3 to 4 minutes, or until the gnocchi float to the surface, indicating they are cooked through.
- Add Cream and Spinach: Reduce the heat to low and stir in the heavy cream and fresh spinach. Allow spinach to wilt and soup to heat through for 2 to 3 minutes.
- Season and Serve: Season the soup with salt and black pepper to taste. Serve the soup warm for a comforting meal.
Notes
- You can substitute half-and-half for heavy cream if you want a lighter soup option.
- Note that the soup will thicken as it cools, so you may want to add a splash of broth or water when reheating if it becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
