Ingredients
For the Soup:
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked shredded chicken (rotisserie works great)
- 4 cups chicken broth
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- ½ tsp Italian seasoning
- Salt and pepper, to taste
Additional Ingredients:
- 1 package (16 oz / 450 g) potato gnocchi
- 2 cups fresh spinach leaves
- 1 cup heavy cream (or half-and-half for lighter option)
- ½ cup grated Parmesan cheese (optional, for richness)
Instructions
- In a large pot, heat olive oil or butter over medium heat. Sauté onion, garlic, carrots, and celery until softened. Add shredded chicken, broth, thyme, Italian seasoning, salt, and pepper. Bring to a simmer.
- Stir in gnocchi and cook for 3–4 minutes, or until gnocchi float to the top.
- Add spinach and cook until wilted.
- Stir in cream and Parmesan (if using). Heat gently without boiling.
- Taste and adjust seasoning before serving hot.
Notes
- For a thicker soup, mash a few cooked gnocchi into the broth.
- Make it dairy-free by using coconut milk instead of cream and omitting Parmesan.
- Swap spinach for kale for a heartier green.
- Leftovers reheat well, but add extra broth if soup thickens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Dish
- Method: Simmering, One-Pot
- Cuisine: Italian-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg
