30-Minute Chicken Gnocchi Soup
Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 pound (450g) boneless, skinless chicken breasts or thighs, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
4 cups (1 liter) chicken broth
1 cup (240ml) heavy cream
1 pound (450g) store-bought gnocchi (fresh or frozen)
2 cups (60g) fresh spinach or kale, chopped
Salt and freshly ground black pepper, to taste
Optional: 1/2 cup grated Parmesan cheese
Optional: Fresh parsley for garnish
Instructions:
Sauté Vegetables:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are softened.
Cook Chicken:
Add the diced chicken to the pot. Cook for 5-7 minutes, or until the chicken is no longer pink and starts to brown slightly.
Add Herbs and Broth:
Stir in the dried thyme and rosemary. Pour in the chicken broth and bring to a boil.
Add Gnocchi:
Reduce heat to a simmer and add the gnocchi. Cook according to package instructions (usually 2-3 minutes for fresh gnocchi, or a bit longer for frozen).
Add Cream and Spinach:
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