Chicken Gnocchi Soup
A broth-based soup combining tender chicken, pillowy gnocchi, and sautéed vegetables in seasoned stock. Served hot with optional fresh herbs and cheese garnish.
Ingredients
Method
Cut chicken breast into bite-sized pieces (about 1 inch). Dice onion, celery, and carrot into small, uniform pieces. Mince garlic. Roughly chop spinach and set aside.
Heat olive oil in a large pot over medium heat. Add diced onion, celery, and carrot; sauté for 5 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant. Season with salt and black pepper.
Pour in chicken broth and bring to a gentle boil. Add chicken pieces and reduce heat to medium; simmer for 10 minutes until chicken is cooked through.
Add gnocchi (frozen or fresh) to the pot and stir gently. Simmer for 5–8 minutes until gnocchi float and are tender.
Stir in chopped spinach and cook for 2 minutes until wilted. Taste and adjust salt and pepper as needed.
Ladle soup into bowls. Top with fresh parsley and grated Parmesan cheese if desired. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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