Ingredients:

  • 4 Tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 cup all-purpose flour
  • 6 cups low-sodium chicken stock
  • 5 cups half-and-half (or single cream)
  • 3 cups cooked chicken, shredded
  • 1 (16 oz) package shelf-stable potato gnocchi
  • 4 cups loosely packed fresh baby spinach
  • To taste salt and black pepper
  • 2 Tablespoons fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Melt the 4 tablespoons of butter in a large stockpot or Dutch oven over medium heat until it foams gently.
  2. Add the diced onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and the onions are translucent. Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
  3. Sprinkle the 1/2 cup of flour over the cooked vegetables. Stir constantly for 2–3 minutes to cook out the raw flour taste, creating a roux.
  4. Gradually pour in the 6 cups of chicken stock, whisking vigorously to eliminate any lumps. Bring the soup to a low boil, then reduce the heat to a gentle simmer. Cook uncovered for 10–15 minutes, or until the soup has thickened significantly. Season with 1 teaspoon of salt and pepper to taste.
  5. Temper the 1.5 cups of half-and-half by stirring about 1/2 cup of the hot broth into the cream in a separate bowl. Pour the tempered cream mixture back into the pot, stirring well to combine. Do not allow the soup to return to a hard boil.
  6. Stir in the 3 cups of shredded cooked chicken and the 16 oz package of potato gnocchi. Simmer gently for 3–5 minutes; the gnocchi are done when they float to the surface.
  7. Remove the pot from the heat. Stir in the 4 cups of fresh baby spinach until it wilts completely. Allow the soup to rest for 5 minutes before serving. Garnish with fresh parsley, if desired.