Warm and comforting Italian chicken gnocchi soup recipe. Creamy and packed with flavor, perfect for a councesy dinner with tender chicken, veggies, and fluffy gnocchi.
Season the chicken breasts with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the chicken and cook until browned on both sides and cooked through. Remove and shred the chicken, then set aside.
In the same pot, add more olive oil if needed. Sauté the carrots and celery until they start to soften, about 5 minutes.
Pour in the chicken broth and bring to a simmer. Add the gnocchi and cook for 2-3 minutes or until they float to the surface.
Stir in the shredded chicken and fresh spinach. Cook until the spinach wilts.
Reduce heat to low and add the heavy cream. Stir gently and let it simmer for a few more minutes. Adjust seasoning with salt and pepper.
Serve hot, garnished with fresh herbs if desired.
Notes
Cook the chicken first to ensure it's tender and fully cooked before adding it to the soup.
Don't overcook the gnocchi; they cook quickly and can become mushy if boiled too long.
Sauté the vegetables for a few minutes to enhance their flavor before adding the broth.
Season the soup with herbs like thyme, rosemary, or parsley for extra depth of flavor.
Leftovers can be refrigerated and reheated for a tasty next-day lunch.