Chicken Gnocchi Soup Recipe: 5-Minute Prep Comfort Meal

Scale

2 tbsp olive oil

2 tbsp butter

1 medium onion, chopped

3 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

2 cups cooked shredded chicken

4 cups chicken broth

1 lb potato gnocchi

1 cup heavy cream

2 cups baby spinach

Salt and pepper to taste

¼ cup Parmesan cheese (optional)

Cook Mode Prevent your screen from going dark

1. Heat olive oil and butter in a pot. Add onions, garlic, carrots, and celery. Sauté until soft.

2. Add shredded chicken and stir for 1 minute to absorb flavor.

3. Pour in chicken broth and bring to a gentle boil. Add gnocchi and cook until they float.

4. Stir in heavy cream and spinach. Simmer until soup thickens and spinach wilts.

5. Season with salt, pepper, and top with Parmesan cheese before serving.

Use rotisserie chicken for convenience.

Substitute half-and-half for a lighter version.

Freeze leftovers for up to 2 months.