Chicken Gnocchi Soup with Spinach

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 cups shredded cooked chicken
• 8 ounces uncooked gnocchi
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Pour in chicken broth and water, then add thyme and oregano. Bring to a simmer.
4. 4 Stir in the cooked chicken and let it warm through.
5. 5 Add gnocchi to the simmering soup and cook according to package instructions.
6. 6 Stir in spinach until just wilted.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot with grated Parmesan cheese on top.

Equipment

• Large pot

Variations

• Add a splash of cream for a richer soup.
• Include diced carrots and celery for extra veggies.

Substitutions

• Substitute spinach with kale for a heartier green.

Pairings

• Serve with a simple green salad or crusty bread.

Nutrition

Tips

• Use rotisserie chicken for a quicker prep.
• For extra flavor, sauté the chicken in the pot before adding broth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Serving Suggestions

• Pair with a crusty baguette or garlic bread.

FAQ