This Chicken Gnocchi Soup is better than Olive Garden! Loaded with tender chicken, chunks of vegetables, spinach in a creamy, flavorful broth - don't forget the crusty bread!
Course Main Course, Soup
Keyword chicken gnocchi soup, chicken soup
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Ashley Fehr
1/2medium onionfinely chopped
1cupcarrot matchsticks(or finely chopped carrots)
2boneless skinless chicken breastscut into 1/2" pieces (or whole, see recipe instructions)
4cupslow sodium chicken broth
1 1/2cupsfresh spinachroughly chopped
1/4cupgrated Parmesan cheese
In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
Add parsley, garlic, thyme, salt and pepper and stir.
Add chicken breasts (if you prefer, you can add them whole, and shred them after cooking) and broth and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender, about 12-15 minutes.
Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.