Rainy Day Creamy Chicken Gnocchi Soup

There’s something about a big pot of homemade soup simmering on the stove that just gives off the best rainy day. I love to throw this soup together for lunch because it really is that quick and easy. 

Ingredients

• 2 tablespoons butter
• 1 small yellow onion, diced
• 2–3 carrots, diced
• 2-3 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups chicken broth
• 2 cups cooked, shredded chicken (Pro tip: use rotisserie chicken)
• 1 package potato gnocchi
• 1 cup heavy cream
• 1 cup fresh or frozen spinach (optional) 
• 1/2 cup grated Parmesan cheese (optional)

How to Make Chicken Gnocchi Soup

1. Sauté the vegetables

In a large Dutch oven or soup pot, melt the butter over medium heat. Add the onion, carrots, and celery and cook for about 5–7 minutes, or until the vegetables begin to soften.

Add the garlic, Italian seasoning, salt, and pepper and cook for another minute until fragrant.

2. Add the broth and chicken

Pour in the chicken broth and add the shredded chicken. Bring the soup to a gentle simmer and let it cook for about 10 minutes, allowing all of those flavors to come together.

3. Add the gnocchi

Stir in the gnocchi and cook according to the package directions, usually just a few minutes. The gnocchi will float to the top when they're nearly finished.

4. Make it creamy

Reduce the heat to low and stir in the heavy cream. Add the spinach and Parmesan cheese and gently stir until the spinach wilts and the cheese melts into the soup.

Taste and add additional salt and pepper if needed.

5. Serve

Ladle the soup into bowls and finish with a little extra Parmesan and freshly cracked black pepper.

Served best with warm, crusty bread.