Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 cup heavy cream
- 16 ounces potato gnocchi
- 3 cups fresh spinach
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon nutmeg
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Season diced chicken with salt and pepper; cook until browned (5-7 minutes). Remove and set aside.
- In the same pot, sauté chopped onion, carrots, and celery until tender (about 5 minutes). Stir in minced garlic for an additional 30 seconds.
- Pour in chicken broth and bring to a simmer. Add cooked chicken back along with heavy cream and nutmeg.
- Add gnocchi to the pot; cook until they float (3-5 minutes).
- Stir in chopped spinach; cook until wilted (about 2 minutes).
- Ladle into bowls and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg