Description
This hearty and comforting Chicken Gnocchi Soup combines tender baked chicken, soft potato gnocchi, and fresh vegetables in a creamy broth flavored with Italian seasoning and a blend of spices. Perfect for a cozy meal, it features a mix of savory and mildly spicy notes, finished with fresh baby spinach for added color and nutrition.
Ingredients
Scale
Chicken and Seasonings
- 2 lbs. boneless skinless chicken breasts
- 1/4 teaspoon poultry seasoning
- 1/2 tablespoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
Vegetables and Herbs
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 cup shredded carrots
- 1 teaspoon Italian seasoning
- 1/2 cup baby spinach leaves
Liquids and Other Ingredients
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package (17 ounces) potato gnocchi
- 2 cups fat-free half and half
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 450°F (232°C). Spray a baking sheet with non-stick spray and evenly arrange the chicken breasts on it.
- Season Chicken: In a small bowl, combine poultry seasoning, garlic powder, onion powder, cayenne pepper, and white pepper. Sprinkle this seasoning mix evenly over both sides of the chicken breasts.
- Bake Chicken: Place the baking sheet in the oven and bake the chicken uncovered for 20 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and allow the chicken to rest for 10 minutes. Then chop into bite-sized pieces, cover with foil, and set aside.
- Sauté Vegetables: Spray a large pot with cooking spray and add the diced onion, celery, shredded carrots, garlic (amount not specified but inferred from instructions), and Italian seasoning. Cook over medium heat, stirring occasionally, until vegetables become soft and translucent.
- Add Broth and Season: Pour in the chicken broth, and season with salt and black pepper. Raise the heat to medium-high and bring the mixture to a boil.
- Cook Gnocchi: Once boiling, add the potato gnocchi. Allow the soup to return to a boil, then reduce heat to medium-low and simmer for 10 minutes.
- Finish Soup: Stir in the chopped cooked chicken, fat-free half and half, and baby spinach leaves. Continue cooking for another 5 minutes or until the spinach softens and wilts. Serve the soup warm and enjoy!
Notes
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- You can substitute fresh garlic cloves (minced about 1–2 teaspoons) for garlic powder if preferred.
- For a thicker soup, let it simmer a few minutes longer after adding half and half, but avoid boiling to prevent curdling.
- Baby spinach can be substituted with kale or other leafy greens if desired.
- Leftovers keep well refrigerated for up to 3 days.
