A comforting soup that combines tender chicken, pillowy gnocchi, and a creamy broth, garnished with Parmesan cheese.
Ingredients
Scale:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 small onion, diced
2 cloves garlic, minced
3 cups chicken broth
2 cups baby spinach, fresh
1 teaspoon dried thyme
1 teaspoon Italian seasoning
1 cup heavy cream
Salt and pepper, to taste
1 pound potato gnocchi, fresh or frozen
1/2 cup grated Parmesan cheese, for serving
Fresh parsley, chopped, for garnish (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced chicken breasts. Cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Add the diced onion to the pot and cook for an additional 3 minutes until translucent. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
Pour in the chicken broth and add the dried thyme and Italian seasoning. Bring the mixture to a simmer and allow the flavors to meld for approximately 5 minutes.
Gently add the potato gnocchi to the pot. Cook according to package instructions or until the gnocchi float to the surface, approximately 2-3 minutes.
Stir in the fresh spinach and heavy cream, mixing well until the spinach wilts. Season with salt and pepper to taste.
Remove from heat and ladle the soup into bowls. Generously sprinkle grated Parmesan cheese on top and garnish with fresh parsley if desired.
