Ingredients:

  • 3 tablespoons unsalted butter
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced yellow onion
  • 1/4 cup all-purpose flour
  • 6 cups low sodium chicken broth
  • 1.5 cups cooked shredded chicken breast (rotisserie works well)
  • 10.5 oz shelf-stable potato gnocchi
  • 1/2 cup heavy cream (36% fat)
  • 2 cups fresh spinach (packed)
  • Salt and black pepper, to taste

Instructions:

  1. Prep Ingredients: Dice the carrots, celery, and onion. Shred the pre-cooked chicken breast.
  2. In a large pot or Dutch oven, melt the 3 tablespoons of butter over medium heat. Add the diced carrots, celery, and onion. Sauté until the vegetables are softened, about 5–7 minutes. Sprinkle the 1/4 cup of flour over the vegetables and stir continuously for 1 minute to create a light roux.
  3. Gradually whisk in the 6 cups of chicken broth, ensuring all lumps from the roux are dissolved. Increase the heat slightly and bring the soup base to a gentle simmer.
  4. Once simmering, add the potato gnocchi and the cooked shredded chicken. Continue to cook for approximately 5 minutes, or until the gnocchi have floated to the surface and are tender.
  5. Reduce the heat to the lowest setting. Stir in the 1/2 cup of heavy cream and the 2 cups of fresh spinach. Cook for just 1 minute until the spinach has wilted. Do not allow the soup to boil after adding the heavy cream. Season aggressively with salt and fresh black pepper until the flavor pops. Serve immediately.