Who doesn't love chicken soup? And this one adds healthy spinach and hearty gnocchi dumplings for an Italian "kick". This velvety, silky, and creamy soup is hearty enough to serve as a meal in itself.​

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Making soup is a process. C'mon, anything as powerful and healing as soup deserves some time and effort. I promise this one is worth it. The steps are simple though:

1. Chopping the veggies and the chicken

2. Sauteing (pre-cooking) them

3. Adding the liquid

4. Simmering time

5. Adding the gnocchi

6. Finishing the soup with cream

 

2 tablespoons vegetable oil

2 large carrots, peeled and shredded

1 large white or yellow onion, peeled and diced

2 stalks celery, diced (include the leaves if you can)

1 teaspoon salt

1/4 teaspoon cracked black pepper

4 pieces uncooked boneless chopped chicken 

2 cups fresh spinach leaves, roughly chopped

32 oz. chicken broth or stock

2 bay leaves

1 package (16 oz.) gnocchi

1 cup heavy cream

 

Heat the oil in a large saucepot on medium heat for a couple of minutes. Add in the carrots, onion, celery, salt, and pepper. Stir to coat with the oil. Cook uncovered, stirring occasionally, until the onion is transulcent and the veggies are just tender (about 10 - 12 minutes). Add in the chopped chicken and stir to combine. Cook for another 4 minutes, stirring frequently, until the chicken is lightly browned. Add in the chopped spinach and cook for another minute.

 

Pour in the chicken broth and add the bay leaves. Increase the rangetop heat to medium-high and bring to a boil. Cover, reduce the heat to low, and simmer 1 hour. Remove the bay leaves and discard them.

 

Increase the heat to medium-high again and bring the soup back to boiling. Add the package of gnocchi carefully to the boiling soup, stirring well.  Cover and cook for 3 minutes (the gnocchi will float when they're cooked).

 

Uncover, reduce the heat to low, and stir in the cream. Stir until heated through, just a couple of minutes. That's it! See, I told you it was simple enough.

 

Ladle into bowls and garnish with some shaved parmesan cheese. Makes 4 - 6 servings.