Ingredients
Scale
- 3 boneless, skinless chicken breasts (about 1 pound)
- 2 cloves fresh garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups baby spinach
- 16 oz store-bought gnocchi
- 1 cup heavy cream
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, add olive oil and cook chicken breasts until golden brown (about 5 minutes each side). Remove from pot.
- Add garlic, carrots, and celery; sauté for about 3 minutes until fragrant.
- Pour in chicken broth, scraping the bottom of the pot. Add thyme, oregano, salt, and pepper; simmer for 10 minutes.
- Add gnocchi and spinach; cook for an additional 3-4 minutes until gnocchi floats.
- Reduce heat to low and stir in heavy cream; heat through for another 5 minutes.
- Serve hot in bowls topped with fresh cracked pepper or extra thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg