Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced (approx. 1 cup)
  • 2 stalks Celery, finely diced (approx. 1 cup)
  • 2 medium Carrots, peeled and finely diced (approx. 1 cup)
  • 2 cloves Garlic, minced
  • ¼ cup All-Purpose Flour
  • 4 cups Low-Sodium Chicken Broth
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary (optional)
  • ½ tsp Black Pepper
  • 1 tsp Salt (or to taste)
  • 2 cups Cooked Chicken Breast, shredded
  • 5 oz Shelf-Stable Potato Gnocchi
  • 1 cup Heavy Cream
  • 2 cups Fresh Spinach, roughly chopped

Instructions:

  1. Prepare the Aromatics (Mirepoix): In the stockpot, melt the butter and olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté gently for 6–8 minutes until the vegetables are softened and the onions are translucent. Season lightly with salt and pepper. Stir in the minced garlic and cook for 1 minute until fragrant.
  2. Build the Roux and Broth Base: Sprinkle the flour over the softened vegetables. Stir continuously for 1–2 minutes, creating a thick paste (this is the roux). Cook for 2 minutes to eliminate the raw flour taste. Gradually whisk in the cold chicken broth, adding a little at a time initially to fully dissolve the roux and prevent lumps. Once fully incorporated, the mixture should look smooth. Add the dried thyme and rosemary. Bring the mixture to a low simmer.
  3. Cook the Gnocchi: Once the soup is simmering steadily, drop the gnocchi into the broth. Cook for 3–5 minutes, stirring occasionally, until the gnocchi float to the surface. (Floating gnocchi indicates they are cooked through.)
  4. Finish the Soup: Reduce the heat to low. Stir in the heavy cream and shredded chicken. Heat gently for 3–4 minutes, ensuring the soup does not boil after the cream is added (to prevent splitting). Stir in the fresh spinach. Cook only until the spinach wilts (about 1–2 minutes). Taste and adjust seasoning with salt and pepper. If the soup is too thick, thin with a splash of extra broth or water.
  5. Serve: Ladle the soup into bowls immediately and serve piping hot.