Chicken Gnocchi Soup

This easy chicken gnocchi soup is simple to make with gnocchi, rotisserie chicken and a creamy broth. Ready in 30 minutes, it's even better than Olive Garden!

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Ingredients

1 Tablespoon olive oil
½ onion , diced
1 cup carrots , sliced or shredded
1 cup celery , chopped
1 teaspoon minced garlic
3 chicken breasts cooked and shredded (or use rotisserie chicken)
4 cups chicken stock
1 pint heavy cream
½ teaspoon dried thyme
½ teaspoon Kosher salt
⅛ teaspoon pepper
16 ounce package mini potato gnocchi
1-2 cups spinach , chopped

Instructions

Saute veggies. Heat 1 Tablespoon of oil in a large pot over medium heat. Add 1/2 a diced onion, 1 cup carrots, 1 cup celery and 1 teaspoon garlic and cook for 3 to 5 minutes, or until the onions are translucent.
Add remaining soup ingredients and simmer. Add 3 cups shredded chicken, 4 cups chicken stock, 1 pint whipping cream, 1/2 teaspoon salt, 1/8 teaspoon pepper and 1/2 teaspoon thyme. Heat to boiling and then add 16 ounces gnocchi. Gently boil for 4 minutes, then turn down and simmer for 10 minutes, or until it has reached desired thickness.
Add spinach. Add 1-2 cups spinach and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste. Enjoy while warm!

Notes

Substitutions: Swap kale for spinach, or use gluten-free gnocchi if needed (DeLallo and Trader Joe's make great gluten-free versions).

Storage: This soup will keep in the refrigerator for about 3-4 days.

Nutrition