Ingredients:

  • 3 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 5 lbs Boneless, Skinless Chicken Breast or Thighs, diced
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1/4 cup All-Purpose Flour
  • 6 cups Chicken Stock (low sodium)
  • 18 oz pkg Potato Gnocchi
  • 1 cup Half-and-Half (or single cream)
  • 3 cups Fresh Spinach, coarsely chopped
  • Salt and Black Pepper, to taste

Instructions:

  1. Sauté Aromatics: Melt the butter in the stock pot over medium heat. Once melted, add the diced onions, carrots, and celery. Sauté gently until softened, translucent, and slightly fragrant (about 6–8 minutes).
  2. Add Chicken and Seasoning: Add the diced chicken, minced garlic, dried thyme, and a pinch of salt and pepper. Cook, stirring occasionally, until the chicken is browned on the exterior (5–7 minutes). The chicken does not need to be cooked through yet.
  3. Make the Roux: Sprinkle the flour over the chicken and vegetables. Stir constantly for 1 minute until the flour is completely incorporated and has coated the mixture. This cooks out the raw flour taste.
  4. Deglaze and Thicken: Slowly whisk in the cold chicken stock, ensuring no lumps of flour form. Continue stirring until the soup begins to simmer and thickens slightly (about 5 minutes). Add the bay leaf.
  5. Simmer: Reduce the heat to low, cover the pot, and simmer for 10 minutes, allowing the chicken to finish cooking and the flavours to marry.
  6. Check Chicken: Remove a piece of chicken to check the internal temperature (should be 165°F / 74°C). If using whole pieces, remove them and shred them quickly with two forks, then return the shredded chicken to the pot.
  7. Cook Gnocchi: Raise the heat slightly to maintain a gentle simmer. Add the gnocchi to the soup. Cook according to package directions, usually 2–4 minutes, or until the gnocchi float to the surface.
  8. Add Dairy and Greens: Reduce the heat to the lowest setting (do not boil from this point). Stir in the half-and-half (single cream). Add the fresh spinach, stirring until the leaves have wilted (1–2 minutes).
  9. Final Seasoning: Remove the bay leaf. Taste the soup and adjust the salt and pepper as needed. You may need a generous pinch of salt here to bring all the flavours to life.
  10. Serve Hot: Ladle into bowls and serve immediately, ideally with a crusty piece of artisan bread.