Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 pound cooked chicken breast, shredded
- 6 cups chicken broth
- 1 (16-ounce) package potato gnocchi
- 1 cup fresh spinach, chopped
- 1 cup chopped black olives
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- 1 teaspoon dried oregano
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until vegetables are tender.
- Stir in shredded cooked chicken and cook for 2 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add potato gnocchi to the soup and cook until they float to the surface, about 3 minutes.
- Stir in chopped spinach, black olives, heavy cream, oregano, salt, and pepper. Cook for an additional 2-3 minutes until heated through.
- Serve warm, garnished with extra olives or herbs if desired.
Notes
- You can substitute fresh spinach with kale or other leafy greens.
- For a lighter version, use half-and-half instead of heavy cream.
- Ensure the gnocchi is cooked just until they float to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 330 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg