Ingredients
Equipment
Method
- Prepare the ingredients: Dice the onion, carrots, and celery, mince the garlic, cut the chicken into bite-sized pieces, and have the gnocchi, broth, cream, spinach, and seasonings ready.
- Cook the chicken: Heat a large soup pot over medium heat and add the butter or olive oil. Season the chicken with a little salt and pepper. Add the chicken and cook until lightly golden and nearly cooked through, stirring occasionally. Transfer the chicken to a plate and set aside.
- Sauté the vegetables: Add the onion, carrots, and celery to the same pot. Cook for 5–7 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
- Add the garlic and seasoning: Stir in the minced garlic, Italian seasoning, and optional red pepper flakes. Cook for about 1 minute, just until fragrant. Avoid letting the garlic burn.
- Add the broth: Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release the flavorful browned bits. Bring the mixture to a gentle simmer.
- Return the chicken: Add the cooked chicken back into the pot. Allow it to simmer with the vegetables for several minutes.
- Cook the gnocchi: Add the potato gnocchi and cook according to the package directions, generally for a few minutes, until tender and cooked through.
- Add the cream: Reduce the heat to low and slowly stir in the heavy cream. Keep the soup at a gentle simmer rather than allowing it to boil vigorously.
- Add the spinach: Stir in the fresh spinach and cook for 1–2 minutes, or until wilted and bright green.
- Finish and season: Turn off the heat and stir in the fresh parsley. Taste and adjust the salt and black pepper as needed.
- Rest and serve: Let the soup rest for 2–3 minutes before ladling it into bowls. Serve hot while the gnocchi are tender and the broth is creamy.
Notes
For extra-tender chicken: Boneless chicken thighs are an excellent alternative to chicken breast.
For a lighter soup: Substitute half-and-half for heavy cream, although the soup will be slightly less rich.
For a quicker version: Use shredded rotisserie chicken and add it near the end of cooking.
Watch the gnocchi: They cook quickly and can become mushy if overcooked.
Adjust consistency: If the soup becomes too thick, add a little extra chicken broth until it reaches your preferred consistency.
For more vegetables: Add mushrooms, kale, peas, zucchini, or additional spinach.
For more flavor: Finish each serving with freshly cracked black pepper and a little chopped fresh parsley.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. The gnocchi may absorb some broth as the soup sits, so add a splash of chicken broth when reheating if necessary.
For a lighter soup: Substitute half-and-half for heavy cream, although the soup will be slightly less rich.
For a quicker version: Use shredded rotisserie chicken and add it near the end of cooking.
Watch the gnocchi: They cook quickly and can become mushy if overcooked.
Adjust consistency: If the soup becomes too thick, add a little extra chicken broth until it reaches your preferred consistency.
For more vegetables: Add mushrooms, kale, peas, zucchini, or additional spinach.
For more flavor: Finish each serving with freshly cracked black pepper and a little chopped fresh parsley.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. The gnocchi may absorb some broth as the soup sits, so add a splash of chicken broth when reheating if necessary.