Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 16 oz potato gnocchi
- 2 cups fresh spinach leaves
- Dried Italian herbs (thyme, oregano, basil)
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onions, garlic, celery, and carrots until soft (about 5 minutes).
- Add chicken broth, salt, pepper, and dried herbs. Simmer for 10 minutes.
- Add chicken breasts and cook until no longer pink (around 15 minutes). Remove and shred the chicken.
- Stir in heavy cream and return to a gentle simmer.
- Add gnocchi; cook until they float (3-5 minutes).
- Stir in spinach just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg