Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into ½ inch pieces
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp crushed red pepper flakes
  • ½ tsp smoked paprika
  • ½ tsp dried oregano
  • Salt and black pepper to taste
  • 16 oz store-bought potato gnocchi
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the cubed chicken breast and sear until browned on all sides. Remove chicken from the pot and set aside.
  2. In the same pot, add the diced onion, carrots, and celery. Sauté for 4–5 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic, crushed red pepper flakes, smoked paprika, and oregano. Stir constantly for 60 seconds until the spices smell fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pot to release the browned bits. Return the seared chicken to the pot. Bring to a gentle boil, then reduce heat to a simmer for 5–7 minutes.
  5. Stir in the potato gnocchi. Cook for 3–5 minutes, or until the gnocchi float to the surface and are tender.
  6. Lower the heat to medium-low and stir in the heavy cream and Parmesan cheese. Stir until the cheese is melted and the soup has a velvety consistency.
  7. Fold in the baby spinach and lemon juice. Stir for 1 minute until the spinach has just wilted. Remove from heat immediately.