Directions
- 1Cut chicken breasts into small bite-sized pieces.
- 2Cook the chicken in a pan with olive oil until fully cooked through.
- 3Set aside the cooked chicken.
- 4Dice the celery, onion, and mince the garlic.
- 5Add the diced celery and onion to a large pot with olive oil and cook until softened.
- 6Add the minced garlic and shredded carrots to the pot and continue cooking until softened.
- 7Add the cooked chicken, chicken broth, salt, pepper, and thyme to the pot.
- 8Bring the mixture to a boil.
- 9Add the gnocchi, reduce to low heat, and simmer uncovered for about 10 minutes or until the gnocchi is tender.
- 10Mix half & half and heavy cream in a separate bowl.
- 11Stir in the half & half and heavy cream mixture and the chopped spinach into the soup.
- 12Heat the soup through until warmed.
- 13Serve and top with fresh parmesan cheese if desired.
Ingredients
- 3 pieces chicken breasts
- 1 tbsp olive oil
- 2 celery stalks, diced
- 1 small onion, diced
- 4 garlic cloves, minced
- 0.5 cup shredded carrots
- 4 cups chicken broth
- 0.5 tsp salt
- 0.5 tsp pepper
- 1.5 tsp chopped fresh thyme
- 16 oz gnocchi
- 1 cup half & half
- 1 cup heavy cream
- 1 cup chopped spinach
- fresh parmesan cheese
Equipment
cutting boardknifepanwooden spoonmeasuring cupsladlepotoven mitts
Tips
- This recipe takes under 30 minutes to make.
- It's a cheaper and better-tasting alternative to the restaurant version.
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