Ingredients:

  • 1 tbsp (14g) extra virgin olive oil
  • 2 tbsp (28g) unsalted butter
  • 1 cup (150g) white onion, finely diced
  • 1/2 cup (64g) celery, finely chopped
  • 1 cup (128g) carrots, shredded or matchstick-cut
  • 2 cloves garlic, minced
  • 1/4 cup (32g) all-purpose flour
  • 4 cups (960ml) low-sodium chicken broth
  • 2 cups (480ml) heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups (300g) cooked chicken breast, shredded
  • 1 package (16 oz / 450g) prepared potato gnocchi
  • 2 cups (60g) fresh baby spinach, roughly chopped

Instructions:

  1. Heat olive oil and butter in a large Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until translucent and softened.
  2. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle flour over the vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste and create a roux base.
  4. Slowly whisk in the chicken broth, dried thyme, salt, and black pepper. Bring the mixture to a gentle simmer.
  5. Add the prepared potato gnocchi and shredded chicken. Cook for 3 to 5 minutes, or until the gnocchi float to the surface, indicating they are cooked through.
  6. Reduce heat to low. Stir in the heavy cream and chopped spinach. Cook for 30 seconds until the spinach is wilted and the soup is thickened and heated through.