Ingredients
Scale
- 1 lb chicken breast, cooked and shredded (or rotisserie chicken)
- 1 package (16 oz) potato gnocchi
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 medium carrots, shredded or finely diced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups half and half (or heavy cream for extra richness)
- 1 teaspoon dried thyme
- 2 cups fresh baby spinach, chopped
- Salt and black pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Place a large pot or Dutch oven over medium heat. Add the olive oil and butter. Once the butter melts, add the diced onion, carrots, and celery. Sauté the vegetables for about 5 to 7 minutes until they soften and the onions become translucent. Stir in the minced garlic and dried thyme, cooking for another 60 seconds until fragrant.
- Pour the chicken broth into the pot. Increase the heat to medium-high and bring the liquid to a gentle boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes to allow the flavors to meld together. Season the broth with a pinch of salt and black pepper.
- Gently stir in the shredded chicken and the potato gnocchi. Cook the gnocchi according to the package instructions, which usually takes about 3 to 5 minutes. You will know they are ready when they float to the surface of the soup. Do not overcook them, or they may become too soft.
- Slowly pour in the half and half, stirring constantly to combine. Add the chopped baby spinach and stir until the leaves wilt from the heat of the soup. This should only take about 1 to 2 minutes. Taste the soup and add more salt or pepper if needed.
- Ladle the soup into warm bowls. Top each serving with a generous dusting of freshly grated Parmesan cheese and an extra crack of black pepper. Serve immediately while the soup is hot and the gnocchi are perfectly tender.
- Cook Time: 40 minutes