Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 (16-ounce) package potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant and translucent.
- Add chicken broth and bring to a boil.
- Stir in shredded chicken and gnocchi, cook for 3-4 minutes until gnocchi floats.
- Reduce heat and stir in heavy cream and spinach, cook until greens wilt and soup is heated through.
- Season with salt and pepper to taste. Serve hot garnished with extra herbs if desired.
Notes
- You can substitute cooked turkey or vegetables for a different flavor variation.
- Make ahead and reheat for easy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg