Directions
- 1Add olive oil to a pot and brown chicken breasts for 3 minutes on each side.
- 2Remove the chicken from the pot, shred it, and set aside.
- 3Add butter to the pot and sauté diced celery, carrots, and minced shallot for 8 minutes.
- 4Add minced garlic and cook for another minute.
- 5Add all-purpose flour and cook for 2 minutes.
- 6Pour in chicken broth, milk, and heavy whipping cream.
- 7Add 1 tsp of the spices used to season the chicken breast and stir.
- 8Add the shredded chicken back to the pot.
- 9Cover and let simmer for 15 minutes.
- 10Add gnocchi and cook for a couple of minutes until they float to the top.
- 11Add baby spinach and cook for another couple of minutes.
Ingredients
- 2 tbs olive oil
- 2 chicken breasts
- 4 tbs butter
- 3 celery stalks
- 3 carrots
- 1 shallot
- 3 garlic cloves
- 0.25 cup AP flour
- 3 cups chicken broth
- 2 cups milk
- 2 cups heavy whipping cream
- 2 cups baby spinach
- 3 cups Gnocchi
- 1 tsp garlic herb seasoning
- 1 tsp thyme
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp pepper
- 1 tsp Kfreds seasoning
Equipment
pottongswooden spoonmeasuring cups
Tips
- Season chicken breasts to taste with garlic herb, thyme, Italian, salt, pepper, and Kfreds seasonings.
- Adjust seasoning of the soup to taste.
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