Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup half-and-half (or milk)
- 2 cups fresh baby spinach
- 1 package (16 oz) potato gnocchi
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat 2 tablespoons of olive oil. Add diced chicken breasts and sauté until golden brown and cooked through (7–10 minutes).
- Stir in minced garlic and cook until fragrant (about 1 minute).
- Pour in the chicken broth and add dried thyme. Bring to a gentle boil while scraping the bottom of the pot.
- Reduce heat to low, stir in half-and-half, and let simmer gently until thickened.
- Add potato gnocchi and cook according to package instructions until they float (3–5 minutes).
- Stir in fresh spinach just before serving until wilted.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg