🧄 Creamy Chicken Gnocchi Soup

Ingredients:

2 tbsp butter

1 tbsp olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup celery, chopped

1 cup carrots, chopped

3 cups cooked chicken breast or thighs, shredded

4 cups chicken broth

2 cups half-and-half (or 1 cup heavy cream + 1 cup milk)

1 (16 oz) package potato gnocchi

2 cups fresh spinach, chopped

1 tsp thyme (dried or fresh)

½ tsp ground black pepper

Salt to taste

¼ cup grated Parmesan cheese (optional, for extra creaminess)

2 tbsp flour (for thickening, optional)

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Instructions:

1. Sauté veggies:
   In a large pot or Dutch oven, heat butter and olive oil over medium heat.
   Add onion, garlic, celery, and carrots. Sauté until the vegetables are soft (about 5–6 minutes).
2. Add chicken and broth:
   Stir in shredded chicken and chicken broth. Bring to a gentle boil.
3. Thicken the base (optional):
   If you prefer a thicker soup, whisk flour into the pot and cook for 1 minute before adding the dairy.
4. Add cream:
   Lower the heat and stir in half-and-half (or cream + milk). Simmer gently—don’t boil—to keep the cream from curdling.
5. Add gnocchi:
   Stir in gnocchi and cook for about 3–4 minutes, or until they float to the top and are tender.
6. Add spinach & seasoning:
   Stir in spinach, thyme, salt, and pepper. Simmer for 1–2 minutes until spinach wilts.
7. Finish with cheese (optional):
   Stir in Parmesan cheese for extra flavor and creaminess.
8. Serve:
   Ladle into bowls and serve hot with crusty bread or garlic toast.

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🍞 Tips:

For a lighter version, use evaporated milk instead of cream.

You can substitute rotisserie chicken for quick prep.

Add red pepper flakes for a little heat.

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Would you like me to give you a slow cooker or Instant Pot version of this recipe too?