Directions
- 1Dice one onion, three carrots, three celery stalks and chop a couple of handfuls of spinach.
- 2Heat some butter and olive oil in a large pot.
- 3Sauté the onions, carrots, and celery along with some garlic and seasonings (Italian seasoning, salt, and pepper).
- 4Stir in a quarter cup of flour until the vegetables are fully coated.
- 5Place two chicken breasts on top.
- 6Stir in about six cups of water.
- 7Once the water begins to boil, mix in about four teaspoons of Knorr chicken bouillon.
- 8Simmer until the chicken is fully cooked.
- 9Remove the chicken breasts, shred them, and add them back in with one pound of potato gnocchi.
- 10Simmer for about three minutes until the gnocchi floats to the top.
- 11Mix in the chopped spinach and half a cup of heavy whipping cream.
- 12Serve and top with grated parmesan and fresh parsley.
Ingredients
- 1 onion
- 3 carrots
- 3 celery stalks
- 2 handfuls fresh spinach
- 1 tbsp butter
- 1 olive oil
- 1 garlic
- 1 italian seasoning
- 1 salt
- 1 pepper
- 0.25 cup flour
- 2 chicken breasts
- 6 cups water
- 4 teaspoons Knorr chicken bouillon
- 16 oz potato gnocchi
- 0.5 cup heavy whipping cream
- 1 parmesan
- 1 parsley
Equipment
knifecutting boardlarge potwooden spoontongs
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