Ingredients
Equipment
Method
Sauté aromatics
- Heat a Dutch oven over medium heat, then add the diced onion and minced garlic. Sauté until softened, about 3-5 minutes, stirring occasionally and watching for fragrant, translucent onion edges.
Simmer the broth
- Pour in the chicken broth and bring it to a gentle simmer. Maintain a simmer for 2-3 minutes so the flavors start to meld without boiling hard.
Cook the gnocchi
- Add the potato gnocchi to the simmering broth. Cook according to package directions, about 3-4 minutes, until the gnocchi float and look tender (avoid overcooking to prevent mushiness).
Make it creamy
- Stir in the shredded cooked chicken and heavy cream. Heat just until warmed through, about 2-3 minutes, keeping the soup at a light simmer and stirring for an even creamy color.
Wilt the spinach
- Fold in the fresh spinach a handful at a time until wilted. Let it wilt for 1-2 minutes, turning from bright green to dark jade as it softens.
Finish with lemon
- Remove from heat and squeeze in the fresh lemon juice before serving. Taste and serve immediately so the citrus stays bright and the gnocchi remains pillow-soft.
Notes
Pro tip: add the gnocchi during the broth simmer stage and keep cooking to the package time so it stays tender, not mushy. Refrigerate leftovers in an airtight container for up to 3 days and reheat gently on the stove; freezer not recommended because gnocchi and cream can change texture. For a lighter option, use half-and-half instead of heavy cream for a similar creamy finish with reduced richness.