Ingredients
- 1 pound boneless chicken (breast or thighs)
- 1 package of gnocchi (store-bought or homemade)
- 1 cup heavy cream (or half-and-half)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 cups chicken or vegetable broth
- 1 cup fresh spinach (or kale)
- 1 teaspoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Prep your ingredients: Start by chopping up the chicken, onion, and garlic. Slice the carrots thinly to ensure they cook quickly.
- Sauté the aromatics: In a large pot or Dutch oven, melt some butter over medium heat. Add the diced onion and minced garlic, cooking them until fragrant and translucent—about 3-5 minutes.
- Brown the chicken: Toss in the chicken pieces and season lightly with salt and pepper. Sauté until the chicken is no longer pink, which takes about 5-7 minutes.
- Add carrots and broth: Stir in the sliced carrots, and then pour in the broth. Increase the heat until it comes to a gentle boil, then reduce to a simmer.
- Incorporate the gnocchi: Once the soup is bubbling, add the gnocchi. They only need about 2-3 minutes to cook through.
- Mix in the cream and greens: Pour in the heavy cream and add the fresh spinach or kale. Stir gently, allowing the soup to thicken and the greens to wilt.
- Finish with herbs: Remove from heat, then stir in chopped fresh thyme and parsley. Adjust seasoning to taste.
- Serve and enjoy: Ladle the soup into warm bowls and garnish with extra herbs if you like. Pair it with crusty bread or a side salad for a complete meal.
Notes
Avoid overcooking the gnocchi to prevent them from becoming mushy. Feel free to add other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian