Weeknight Chicken Gnocchi Soup
A comforting and quick chicken gnocchi soup, perfect for busy weeknights. This recipe combines tender chicken, soft gnocchi, and fresh vegetables in a creamy, herb-infused broth.
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 cup yellow onion chopped (about 1 small)
- 2 cloves garlic minced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 6 cups chicken broth (low sodium preferred)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
- 2 cups cooked chicken shredded or diced (rotisserie chicken works wonders!)
- 16 oz package potato gnocchi
- 1/2 cup heavy cream
- 2 cups fresh spinach, kale, or Swiss chard finely chopped
Instructions
Instructions
- Heat olive oil in a large pot over medium heat, then add chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables soften.
- Stir in minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
- Pour in chicken broth and bring to a gentle boil, then reduce to a simmer and season with salt and pepper.
- Add cooked shredded chicken and potato gnocchi to the simmering broth. Cook for 2-3 minutes, or until gnocchi float and are tender.
- Stir in heavy cream and fresh greens, cooking for 1-2 minutes until wilted.
- Ladle the hot soup into bowls and serve immediately.
Notes
Rotisserie chicken can significantly cut down on prep time. For a richer flavor, consider using homemade chicken broth. Adjust seasoning to your preference.