Soft potato gnocchi, tender chicken and fresh spinach simmered in a velvety, creamy broth with carrots, celery and garlic. It is cozy, filling and comes together in one pot in about 35 minutes.
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Ingredients
- 3 tablespoons butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/4 cup (30 g) all-purpose flour
- 4 cups (950 ml) chicken broth
- 1 1/2 cups (360 ml) half-and-half or milk
- 2 cups cooked shredded chicken
- 1 lb (450 g) potato gnocchi
- 2 cups baby spinach
- 1 teaspoon dried thyme
- Salt, pepper and Parmesan for serving
Instructions
- Melt the butter in a large pot. Cook the onion, carrots and celery 5 minutes, then add the garlic for 30 seconds.
- Stir in the flour and cook 1 minute.
- Slowly whisk in the broth, then the half-and-half. Add the thyme and simmer 5 minutes until slightly thickened.
- Add the chicken and gnocchi and simmer 3 to 4 minutes, until the gnocchi float and are tender.
- Stir in the spinach until wilted. Season and serve with Parmesan.
Tips for the best results
Add the gnocchi only a few minutes before serving so they stay pillowy. If reheating leftovers, add a splash of broth because the soup thickens as it sits.
Nutrition per serving
Daily values are based on a 2,000-calorie diet.
Estimated values per serving.
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Whisks the broth into the roux without lumps.
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