Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup half-and-half
- 1 (17.5 ounce) package potato gnocchi
- 1/2 cup chopped fresh spinach
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add cubed chicken and cook until browned and cooked through. Remove chicken from pot and set aside.
- Step 2: Add diced onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
- Step 3: Pour in chicken broth and bring to a boil. Add potato gnocchi and cook according to package directions, usually about 2-3 minutes, or until they float to the surface.
- Step 4: Reduce heat to low and stir in half-and-half. Heat gently, being careful not to boil.
- Step 5: Add cooked chicken and chopped spinach to the soup. Stir until spinach wilts and chicken is heated through. Season with salt and pepper to taste and serve immediately.
Notes
- For best flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, stirring frequently, to prevent the half-and-half from curdling.
- Garnish each bowl with a sprinkle of grated Parmesan cheese and a few fresh spinach leaves for an extra touch of elegance.
- To avoid rubbery chicken, don't overcook it in the first step; it will finish cooking in the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American