Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup carrots, diced
- 2 stalks celery, sliced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 package (16 oz) potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach
- Salt and pepper to taste
- Optional: grated Parmesan cheese and fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery; cook until softened, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Pour in chicken broth and bring to a boil.
- Add shredded chicken and gnocchi; cook according to package instructions until gnocchi is floating and tender, about 3-4 minutes.
- Reduce heat to low, stir in heavy cream, and add spinach. Cook until spinach wilts, about 2 minutes.
- Season with salt and pepper, garnish with Parmesan and parsley if desired, and serve hot.
Notes
- For a spicier version, add a pinch of red pepper flakes.
- Use homemade chicken broth for richer flavor.
- Best enjoyed fresh, but leftovers can be stored in the fridge for 2 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg