Chicken and Gnocchi Soup Recipe

Chicken and Gnocchi Soup Recipe

Ingredients:

• 2 tablespoons olive oil or butter
• 1 onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, julienned or thinly sliced
• 2 stalks celery, diced
• 1 cup cooked chicken breast, shredded or cubed
• 4 cups chicken broth
• 2 cups whole milk or half-and-half
• 1 pound potato gnocchi (store-bought or homemade)
• 2 cups fresh spinach leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Red pepper flakes (optional, for a bit of heat)
• Grated Parmesan cheese for garnish

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat the olive oil or butter over medium heat. Add the diced onions, carrots, and celery. Cook for about 5 minutes, until the vegetables are softened.
   • Add the minced garlic and cook for an additional minute.
2. Add the Broth and Chicken:
   • Pour in the chicken broth and bring it to a simmer. Stir in the thyme and basil, and season with salt and pepper to taste.
   • Add the shredded or cubed chicken to the pot and let it heat through, about 5 minutes.
3. Cook the Gnocchi:
   • Add the potato gnocchi to the soup and cook according to the package instructions, usually 3-4 minutes, until the gnocchi float to the top and are tender.
4. Add the Spinach and Dairy:
   • Stir in the fresh spinach leaves and let them wilt into the soup.
   • Reduce the heat to low, then slowly add the milk or half-and-half, stirring to combine. Be careful not to let the soup boil after adding the dairy, as it can curdle.
5. Finish and Serve:
   • Taste the soup and adjust the seasoning if necessary. If you like a little spice, sprinkle in some red pepper flakes.
   • Serve the soup hot, garnished with grated Parmesan cheese and extra red pepper flakes if desired.

This Chicken and Gnocchi Soup is creamy, comforting, and packed with flavor—a perfect meal for any time of the year.

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