Creamy Chicken Gnocchi (Print Version)
Creamy and rich soup with soft gnocchi, hearty chicken, and vibrant veggies in a silky broth.
# Ingredients:
→ Proteins & Veggies
01 -
3 to 4 chicken breasts without bones or skin, pre-cooked and diced
02 -
1 stick of celery, finely chopped
03 -
Half a white onion, cut into small pieces
04 -
2 teaspoons of garlic, finely minced
05 -
Half a cup of grated carrot
06 -
A cup of spinach leaves, roughly sliced
→ Pantry & Fridge
07 -
1 tbsp olive oil
08 -
Four cups of chicken broth with reduced sodium
09 -
One pound of potato gnocchi
10 -
Two cups of half-and-half cream
→ Herbs & Spices
11 -
Salt and black pepper, adjust as needed
12 -
1 teaspoon of thyme herb
# Directions:
01 -
Warm up olive oil in a big pot over medium heat. Toss in the celery, carrots, onions, and garlic. Stir and cook for 2–3 minutes till the onions are no longer opaque.
02 -
Drop in the chicken, broth, herbs, salt, and pepper. Let it hit a rolling boil. Carefully add the gnocchi, cook for 3–4 minutes at a boil, then lower the temperature and let it gently simmer another 10 minutes.
03 -
Mix in your half-and-half and sprinkle in the spinach. Let it cook for barely 1–2 minutes to soften the spinach. Taste-test and tweak seasoning if required, then dig in.
# Notes:
01 -
Want a richer flavor? You can swap one of the cups of half-and-half with heavy cream for a smooth, creamy finish.