Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup onion, finely chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, shredded or finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups heavy cream (or half-and-half)
- 1 pound potato gnocchi (fresh or vacuum-packed)
- 2 cups cooked chicken, shredded or diced
- 1 cup fresh baby spinach, roughly chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- Salt and black pepper to taste
Instructions
- Place a large pot or Dutch oven over medium heat. Add the butter and olive oil.
- Once the butter melts, add the onion, celery, and carrots. Sauté for about 5 to 7 minutes until the vegetables are soft.
- Stir in the minced garlic and cook for just 1 minute until you smell it.
- Whisk in the flour and cook for 1 to 2 minutes. This removes the raw flour taste and helps thicken the soup.
- Slowly pour in the chicken broth while whisking constantly to prevent lumps.
- Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer.
- Add the dried thyme, rosemary, salt, and black pepper.
- Drop the gnocchi into the simmering soup. Cook for 3 to 5 minutes, or until the gnocchi start to float to the top.
- Stir in the cooked chicken and the chopped spinach. Cook for another 1 to 2 minutes until the chicken is heated through and the spinach has wilted.
- Taste the soup and add more salt or pepper if needed. Serve hot.
- Cook Time: 30 minutes