Description
A comforting and creamy baked chicken gnocchi soup.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 package (16 oz) gnocchi
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 2 cups spinach, chopped
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, sauté the onion and garlic until soft.
- Add the shredded chicken and cook for a few minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the gnocchi and cook until they float to the top.
- Stir in the heavy cream, spinach, and Italian seasoning.
- Season with salt and pepper.
- Transfer the soup to a baking dish and top with Parmesan cheese.
- Bake in the oven for 20 minutes until bubbly and golden.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen, but the texture may change after thawing.
- Use rotisserie chicken for a quicker option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg
Keywords: Baked Chicken Gnocchi Soup, Chicken Soup, Gnocchi Soup