My Chicken Gnocchi Soup is creamy, luscious, and jam-packed with gnocchi, chicken, and spinach—just like the restaurant version. And it’s so easy, you can whip up a pot tonight!
- 1 Tbsp. olive oil
- 2 carrots, cut into 1-in. sticks (see note)
- 2 stalks celery, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp. dried thyme
- ½ tsp. salt, plus more to taste
- ½ tsp. pepper, plus more to taste
- 4 cups chicken broth
- 1 lb. boneless skinless chicken breasts, cut into 1/2-in. dice (see note)
- 1 lb. fresh, frozen, or shelf-stable gnocchi (thawed if frozen)
- 4 cups baby spinach leaves
- 2 cups half and half
- In a very large pot or Dutch oven, heat the oil over medium-high. Add the carrot, celery, onion, garlic, thyme, salt, and pepper and cook, stirring occasionally, until the vegetables are crisp-tender, 4 to 5 minutes.
- Add the broth and chicken and bring to a boil.
- Add the gnocchi and cook 2 to 3 minutes.
- Add the half and half and spinach, stirring until the spinach is wilted. Add salt and pepper to taste.
Note: You can substitute 1 cup of shredded carrots for the carrot sticks. You can also substitute 2 cups of diced cooked chicken for the raw, but add it with the gnocchi.