Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, diced (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 110g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 cups (1.9 liters) chicken broth (low sodium preferred)
  • 1 pound (450g) cooked chicken, shredded (rotisserie chicken works great!)
  • 1 pound (450g) potato gnocchi (shelf-stable or refrigerated)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for garnish
  • 2 cups (approx. 200g) fresh spinach, roughly chopped
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes. Add garlic, Italian seasoning, thyme, and red pepper flakes (if using); cook for 1 minute more, until fragrant.
  2. Pour in chicken broth and bring to a simmer. Add shredded chicken and stir to combine.
  3. Gently add gnocchi to the simmering broth. Cook according to package directions or until they float to the surface and are tender (usually 3-5 minutes).
  4. Reduce heat to low. Stir in heavy cream and Parmesan cheese until cheese is melted and soup is heated through. Do not boil.
  5. Stir in spinach until wilted, about 1-2 minutes.
  6. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley and extra Parmesan cheese. Enjoy your chicken gnocchi soup!