Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 package potato gnocchi (16 oz)
- 2 cups fresh spinach
- 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 diced onion and cook until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in shredded chicken and cook for 2 minutes.
- Pour in chicken broth and bring to a boil.
- Add gnocchi and cook for 3-4 minutes until tender.
- Reduce heat and stir in spinach, heavy cream, and Parmesan cheese.
- Cook until spinach wilts and soup is heated through. Season with salt and pepper.
- Serve hot with extra Parmesan garnish if desired.
Notes
- Use cooked shredded chicken for convenience or cook fresh chicken breasts and shred.
- Adjust cream for desired richness.
- Gnocchi can be substituted with tortellini for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Comfort
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg