Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic
- 1 medium onion
- 2 carrots
- 2 celery stalks
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 lb potato gnocchi
- 2 cups spinach or kale
- Freshly grated Parmesan cheese
Instructions
- Prep ingredients by chopping the chicken into bite-sized pieces and dicing the vegetables.
- In a large pot over medium heat, sauté garlic and onion in olive oil until fragrant (about 5 minutes).
- Add chopped chicken and cook until golden brown (7-8 minutes).
- Pour in chicken broth; season with salt and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and potato gnocchi; simmer until gnocchi float (about 5 minutes).
- Add spinach or kale until wilted. Serve hot with freshly grated Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg