Ingredients
Method
- Heat olive oil in a large pot: over medium heat. Once hot, add the minced garlic and chopped onions. Sauté until the onions are soft and translucent (about 2-3 minutes).
- Add the chicken broth to the pot: and bring to a simmer. Allow it to cook for 5 minutes to infuse the garlic and onion flavors.
- Stir in the gnocchi: and cook according to package instructions (usually about 3-4 minutes). The gnocchi should float to the top when they’re done.
- Reduce heat to low: then stir in the heavy cream. Let the soup simmer for another 3 minutes, allowing the cream to thicken and blend with the broth.
- Add the spinach: and cook for an additional 2 minutes, just until wilted. Season with salt and pepper to taste.
- Serve hot: with a generous sprinkle of grated Parmesan (optional) and enjoy!
Notes
- Chicken Variations: For a richer, juicier broth, substitute chicken breasts with thighs. Bone-in chicken adds extra flavor but will require a longer cooking time.
- Noodle Adjustments: When using gluten-free noodles, be aware that they cook faster. Adjust the cooking time to avoid overcooking.
- Broth Enhancements: Homemade chicken broth brings a deeper flavor, while store-bought versions may need additional seasoning to match the richness.
- Make-Ahead Tip: This soup can be made ahead of time and stored in the fridge for 3-4 days, with flavors becoming more vibrant as it sits.
- Storage & Freezing: For freezing, store the broth and noodles separately to keep their textures intact. The soup can be frozen for up to 3 months. Reheat gently on the stovetop or microwave.
- Vegetable Add-ins: Boost the nutrition and color by adding extra vegetables like peas, corn, or spinach in the final minutes of cooking.