Description
A comforting and light chicken gnocchi soup packed with tender chicken, fresh vegetables, and pillowy gnocchi in a flavorful broth, perfect for a low-calorie meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup chopped fresh spinach
1 package (16 ounces) potato gnocchi
1/4 cup grated Parmesan cheese
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Add the chicken pieces, dried thyme, dried oregano, salt, and black pepper to the pot.
Reduce heat to medium-low and simmer for 15 minutes until the chicken is cooked through.
Add the gnocchi to the soup and cook according to package instructions, usually 2-3 minutes, until they float to the surface.
Stir in the chopped fresh spinach and cook for an additional 2 minutes until wilted.
Remove the pot from heat and stir in the grated Parmesan cheese.
Ladle soup into bowls and serve hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes