Description
This creamy Chicken Gnocchi Soup is a comforting and hearty dish perfect for chilly days. Tender baked chicken breasts are seasoned and combined with a medley of sautéed vegetables, flavorful chicken broth, and soft potato gnocchi. Finished with fat-free half and half and fresh baby spinach, this soup offers a rich texture and fresh taste without excess fat. Ready in about an hour, it serves six and is ideal for family dinners or meal prepping.
Ingredients
Scale
Chicken
- 2 lbs. boneless skinless chicken breasts
- 1/4 teaspoon poultry seasoning
- 1/2 Tablespoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
Vegetables & Seasonings
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 cup shredded carrots
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh baby spinach leaves, 1/2 cup
Other Ingredients
- 4 cups chicken broth
- 1 package (17 ounces) potato gnocchi
- 2 cups fat-free half and half
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 450°F. Spray a baking sheet with non-stick spray. Lay the chicken breasts evenly on the pan, ensuring they do not overlap for even cooking.
- Season Chicken: In a small bowl, mix poultry seasoning, garlic powder, onion powder, cayenne pepper, and white pepper. Sprinkle this seasoning mixture evenly over both sides of the chicken breasts to infuse flavor throughout.
- Bake Chicken: Bake the chicken uncovered for 20 minutes or until the internal temperature reaches 165°F. Once done, remove from the oven and let it rest for 10 minutes. This resting time ensures the juices settle. Then chop the chicken into bite-size pieces, cover with foil, and set aside.
- Sauté Vegetables: Spray a large pot with cooking spray. Add diced onion, celery, shredded carrots, minced garlic, and Italian seasoning. Cook and stir over medium heat until the vegetables are soft and translucent, releasing their flavors.
- Add Broth and Cook Gnocchi: Pour in the chicken broth, salt, and black pepper. Increase heat to medium-high and bring the mixture to a boil. Once boiling, add the potato gnocchi, then return to a boil before reducing heat to medium-low. Let the soup simmer for 10 minutes to cook the gnocchi through.
- Finish Soup: Stir in the chopped baked chicken, fat-free half and half, and fresh baby spinach leaves. Continue cooking for another 5 minutes or until the spinach has wilted and the soup is heated through. Serve warm immediately for the best flavor experience.
Notes
- Make sure to check the internal temperature of the chicken to ensure safety and juiciness.
- Fat-free half and half keeps the soup creamy but lighter; you can substitute with full-fat for richer texture.
- Potato gnocchi cooks quickly, so don’t overcook to maintain their tender texture.
- For a spicier version, add a pinch more cayenne or crushed red pepper flakes.
- To store leftovers, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.
