Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 package potato gnocchi (about 16 oz)
- 2 cups fresh spinach, chopped
- 1 cup heavy cream
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery; sauté until vegetables are tender.
- Pour in chicken broth and bring to a boil. Reduce heat and add cooked shredded chicken.
- Add gnocchi to the pot and cook until they float and are tender, about 3-4 minutes.
- Stir in chopped spinach and heavy cream, cook for another 2 minutes.
- Season with salt and pepper; serve hot topped with grated Parmesan cheese.
Notes
- You can substitute fresh spinach with kale or other leafy greens.
- For a gluten-free version, use gluten-free gnocchi.
- Cook and shred your own chicken for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American, Italian-Inspired
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg