Ingredients
Method
Preparation
- Cut the chicken into bite-sized pieces and mince the garlic.
- In a large pot over medium heat, heat 1 tablespoon of olive oil and brown the chicken for 5-7 minutes.
- Push the chicken aside and sauté the garlic until it’s fragrant, about 1 minute.
- Pour in the chicken broth, bring to a simmer, and scrape the bottom of the pot for flavor.
- Stir in the heavy cream until combined and slightly thickened.
- Add the gnocchi and spinach; cook according to package instructions, usually about 3-5 minutes.
- Serve hot, garnished with parmesan if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave. If the soup thickens, add a splash of chicken broth or cream to loosen it up. For a lighter version, substitute heavy cream with half-and-half or a milk alternative.