Description
Velvety broth flavored with thyme and garlic cradles juicy chicken, pillowy gnocchi, and bright spinach. Every spoonful offers rich creaminess, hearty vegetables, and warming spices for a truly satisfying soup experience.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 1 lb boneless skinless chicken breasts diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 6 cups chicken broth
- 1 tsp dried thyme
- 16 oz potato gnocchi
- 1 cup heavy cream
- 4 cups fresh spinach
- salt to taste
- pepper to taste
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add onion, garlic, carrots, and celery and sauté until vegetables are tender, about 5 minutes.
- Add diced chicken and cook until no longer pink, about 6–7 minutes.
- Pour in chicken broth and sprinkle in dried thyme, then bring to a boil.
- Stir in potato gnocchi and cook until gnocchi float to the top and are tender, about 3–5 minutes.
- Reduce heat to low, stir in heavy cream and fresh spinach, and cook until spinach wilts.
- Season with salt and pepper to taste.
- Ladle into bowls and serve hot.
Notes
- You can substitute kale for spinach if preferred
- For a thicker soup, simmer without the cream for an additional 10 minutes before adding cream
- Leftovers can be stored in the refrigerator for up to 3 days
- Garnish with grated Parmesan cheese for extra flavor