Chicken, Spinach and Gnocchi Soup

Chicken, Spinach and Gnocchi Soup #SundaySupper

Author Micha M


  • 2 medium boneless skinless chicken breasts
  • 2-3 carrots diced or shredded
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 Tablespoon olive oil
  • 8 cups chicken broth
  • 10-16 ounces frozen chopped spinach
  • 1 pound gnocchi


  1. In a large soup pot heat oil, over medium heat, for 3 minutes. Add the carrots, onion, and garlic, and cook for about ten minutes or until onion has softened and the vegetables are fragrant.
  2. Add the chicken broth to the pot and bring to a boil. Add chicken breasts, reduce heat to a simmer and cook for about 20 minutes or until chicken is tender. Remove chicken from pot and set aside to cool.
  3. Cook the gnocchi in salted boiling water until the gnocchi floats. Drain and set aside.
  4. Add the spinach to the chicken broth and cook for about ten minutes.
  5. Shred the chicken and add back to the pot along with the gnocchi. Cook until the chicken and gnocchi have warmed through.
  6. Season to taste with salt and pepper.