Ingredients
Chicken & Seasoning
- 1 Tablespoon olive oil
- 3 small chicken breasts
- ½ teaspoon paprika
- Salt and pepper to taste
Vegetables & Flavor Base
- 1 Tablespoon olive oil
- 1 stalk celery, chopped
- 1 onion, diced
- 2 small carrots, shredded
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon fresh thyme, chopped
Soup & Garnish Ingredients
- 4 cups chicken stock
- 14 oz. potato gnocchi
- 1 cup heavy cream
- 1 cup baby spinach
Instructions
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with paprika, salt, and pepper. Place the chicken in the skillet and cook for 6-8 minutes without flipping to form a nice sear. Flip and continue cooking until the internal temperature reaches 165℉ (74℃) at the thickest part.
- Rest and chop chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain juices. Then chop or shred the chicken into bite-sized pieces.
- Make the flavor base: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add chopped celery, diced onion, and shredded carrots. Season with salt and pepper and cook for about 5 minutes until the vegetables soften.
- Add garlic: Stir in minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
- Add chicken stock and thyme: Pour in the 4 cups of chicken stock, scraping the bottom of the pot to loosen any browned bits for added flavor. Add the chopped fresh thyme to the pot.
- Add gnocchi and chicken: Stir in the potato gnocchi and chopped chicken pieces. Bring the soup to a boil, then reduce heat and simmer for 3-4 minutes or until the gnocchi are tender and cooked through.
- Finish with cream and spinach: Pour in the heavy cream and add the baby spinach leaves. Cook for 1-2 minutes until the spinach has wilted and the soup is warmed through.
- Season and serve: Taste the soup and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- You can use pre-cooked rotisserie chicken to save time.
- Add other vegetables like peas or mushrooms for extra nutrition.
- Gnocchi are best fresh but frozen gnocchi can be used; just adjust cooking time accordingly.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
