Ingredients:

  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 cup finely diced white onion
  • 0.5 cup finely diced celery
  • 3 cloves garlic, minced
  • 1 cup shredded carrots
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups heavy cream
  • 2 cups cooked chicken breast, shredded
  • 16 oz potato gnocchi
  • 2 cups fresh spinach, roughly chopped
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 pinch ground nutmeg

Instructions:

  1. Melt 4 tbsp unsalted butter and 1 tbsp olive oil in a large pot over medium heat. Add 1 cup diced onion, 0.5 cup celery, and 1 cup shredded carrots. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in 3 cloves minced garlic and 1 tsp dried thyme. Cook for 1 minute until the garlic is fragrant and translucent.
  3. Sprinkle 0.25 cup all purpose flour over the vegetables. Stir constantly for 2 minutes until the flour smells slightly nutty. This cooks out the raw flour taste and prepares the thickening power.
  4. Slowly pour in 4 cups chicken broth while whisking vigorously. Bring to a gentle simmer until the liquid begins to coat the back of a spoon. This usually takes about 5 minutes of steady heat.
  5. Whisk in 2 cups heavy cream. Add 0.5 tsp salt, 0.5 tsp black pepper, and a pinch of ground nutmeg.
  6. Gently slide 16 oz potato gnocchi into the simmering liquid. Cook for 3-5 minutes until the gnocchi float to the surface. Floating is the universal sign that the potato centers are heated through.
  7. Fold in 2 cups shredded chicken breast. If the chicken was cold from the fridge, let it sit in the hot soup for 2 minutes to reach temperature.
  8. Stir in 2 cups roughly chopped spinach. Cook for 30 seconds until the leaves are wilted and bright green. Turn off the heat immediately to keep the spinach from turning gray.
  9. Taste the broth. Add a pinch more salt or pepper if needed. Serve immediately while the gnocchi are at their softest.