Chicken Gnocchi Soup
Chicken Gnocchi Soup with Pesto & Spinach can be made in 15 minutes. It uses rotisserie chicken, pillowy gnocchi, fresh spinach, pesto, cream, Calabrian chili peppers, and chicken broth.
Servings: 6 servings
Ingredients
- 1 tsp olive oil
- 2 small chicken breasts cooked & shredded or 2 cups of shredded rotisserie chicken
- 1 package gnocchi (500 grams) uncooked
- 1 shallot chopped fine
- 2 garlic cloves minced
- 2 cups fresh spinach roughly chopped
- 1/3 cup+2 tbsp basil pesto
- 4 or 5 cups chicken broth salted
- 1/3 cup heavy cream
- salt to taste
- black pepper to garnish, optional
- Calabrian chili peppers to garnish, optional
- 1/2 tsp red pepper flakes optional
- pecorino romano cheese grated
Instructions
- Begin by shredding the chicken and set aside until ready to use.
- To a large pot set to low/medium heat, add the olive oil.
- Add the shallot and let sauté for 2 minutes.
- Once translucent, add the garlic and red pepper flakes and allow to sauté for another minute.
- Add the chicken broth (start with 4 cups) and bring to a light simmer.
- Once simmering, add the gnocchi, shredded chicken, spinach, and heavy cream.
- Simmer for 3-5 minutes, or until the gnocchi are cooked and float (read package instructions).
- Add the pesto and mix well.
- Add an additional cup of chicken broth if you want a thinner soup.
- Taste to see if you want to add any salt.
- Dish up, garnish with fresh cracked black pepper, Calabrian chili peppers and loads of pecorino romana cheese.
- Enjoy!
Nutrition
Calories: 166kcal | Carbohydrates: 3g | Protein: 19g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 1411mg | Potassium: 432mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 1213IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 1mg
