Ingredients
▢1 tablespoon olive oil
▢1 cup onion diced
▢1/2 cup celery diced
▢2 cloves garlic minced
▢1/4 cup all-purpose flour
▢2 cups chicken broth
▢1 cups heavy cream
▢1 cup milk
▢1 1/2 cups cooked shredded chicken
▢1 1/2 cup fresh spinach leaves chopped
▢16 ounce package potato gnocchi
▢1 cup shredded carrots
▢1 teaspoon fresh thyme
▢1 teaspoon salt
▢1 teaspoon pepper.
Instructions
Heat the olive oil in a large pot over medium heat.
Add the onions and celery and cook, stirring constantly, for 2 minutes.
Add the garlic and cook for 30 seconds.
Sprinkle the flour into the pot and whisk for 1 minute.
Whisk in the chicken broth, cream, and milk. Bring to a simmer, whisking constantly, until soup has thickened slightly, about 5 minutes.
Add the chicken, spinach, gnocchi, carrots, thyme, salt, and pepper and stir.
Continue simmering for 10 minutes or until gnocchi and carrots are tender and cooked through.
Serve immediately.
Tips & Notes:
Using a really flavorful chicken broth or stock will make the best base for this soup. You can also add in a bit of Better than Bouillon to amp up the flavor as well.
We start with leftover roasted chicken or rotisserie chicken to keep this recipe quick and easy.
We find that carrots we shred ourselves are more likely to soften up nicely in the soup. If you’re using shredded carrots from the store, add them in with the celery and onion to start the cooking process a bit early.
