Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked shredded chicken
- 1 package potato gnocchi (about 16 oz)
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Add chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add shredded chicken and gnocchi; cook until gnocchi float to the top, about 3-4 minutes.
- Stir in spinach, heavy cream, and Parmesan cheese; cook until heated through. Season with salt and pepper.
- Serve hot, garnished with extra Parmesan and fresh herbs if desired.
Notes
- You can substitute cooked turkey or vegeterian options like tofu for the chicken.
- For a dairy-free version, omit heavy cream and Parmesan cheese, and add coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 90mg