Directions
- 1Dice one whole yellow onion.
- 2Peel and dice two carrots.
- 3Dice two celery ribs.
- 4Roughly chop two to three cups of baby spinach.
- 5Crush four cloves of garlic.
- 6Cube two cups of cooked chicken (rotisserie chicken was used).
- 7In a heavy bottomed pot, heat two tablespoons of olive oil and two tablespoons of butter over medium heat.
- 8Cook the garlic for about 30 seconds or until fragrant.
- 9Sauté the diced onions, celery, and carrots with one teaspoon of fresh thyme until translucent.
- 10Salt and pepper to taste.
- 11Stir in a quarter cup of all-purpose flour and cook for a couple of minutes.
- 12Pour in two cups of chicken broth, ensuring you scrape any brown bits at the bottom of the pot.
- 13Pour in four cups of half and half.
- 14Add your diced chicken to the pot.
- 15Allow the soup to come to a simmer and cook for 20 minutes.
- 16Towards the end of the soup's cook time, prepare your gnocchi according to the package directions.
- 17Drain the cooked gnocchi.
- 18Add the chopped spinach to the pot.
- 19Add the prepared gnocchi to the pot.
- 20Cook until the spinach has wilted.
- 21Salt and pepper to taste before serving.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 whole diced yellow onion
- 2 carrots
- 2 celery ribs
- 2 cups baby spinach
- 4 cloves garlic
- 2 cups cooked chicken (cubed)
- 1 teaspoon fresh thyme
- salt
- pepper
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 4 cups half and half
- 1 pound gnocchi
Equipment
heavy bottomed potknifecutting boardvegetable peelergarlic presswhiskstrainerspoon
Tips
- Scrape any brown bits at the bottom of the pot after adding chicken broth to incorporate all flavors.
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