Ingredients:

  • 2 tbsp Unsalted butter
  • 1 tbsp Extra virgin olive oil
  • 1 cup Yellow onion, finely diced
  • 1/2 cup Celery, finely diced
  • 1 cup Carrots, julienned
  • 3 cloves Garlic, minced
  • 4 cups Low-sodium chicken broth
  • 2 cups Heavy cream
  • 2 tbsp Cornstarch
  • 1/4 cup Cold water
  • 1 tsp Dried thyme
  • 1/2 tsp Nutmeg
  • 1 lb Pre-cooked rotisserie chicken breast, shredded
  • 16 oz Potato gnocchi
  • 2 cups Fresh baby spinach, chopped
  • 1/2 tsp Salt
  • 1/2 tsp Cracked black pepper

Instructions:

  1. Melt the 2 tbsp butter and 1 tbsp olive oil in a large pot over medium heat. Add the onion, celery, and julienned carrots.
  2. Cook for about 5 mins until the onions are translucent and the carrots begin to soften.
  3. Stir in the 3 cloves of minced garlic and 1 tsp dried thyme. Cook for 1 min until the garlic is fragrant but not browned.
  4. Pour in the 4 cups of chicken broth and add 1/2 tsp nutmeg. Increase heat to medium high and bring to a gentle simmer.
  5. Stir in the 1 lb shredded rotisserie chicken.
  6. In a small bowl, whisk the 2 tbsp cornstarch with 1/4 cup cold water until smooth. Slowly pour this slurry into the simmering soup while stirring constantly.
  7. Pour in the 2 cups of heavy cream. Reduce the heat to medium low. Simmer for 5 mins until the liquid begins to thicken and coat the back of a spoon.
  8. Add the 16 oz potato gnocchi to the pot. Cook for 3 to 4 mins until the dumplings float to the surface.
  9. Fold in the 2 cups of chopped baby spinach, 1/2 tsp salt, and 1/2 tsp black pepper.
  10. Taste the broth and adjust the seasoning if needed. Serve immediately while the steam is rising and the aroma is at its peak.