Serves 4
Directions
- 1Place a large pot on the stove and turn on the heat.
- 2Add olive oil to the pot.
- 3Add butter to the pot and let it melt with the olive oil.
- 4Chop celery on a cutting board.
- 5Add the chopped celery to the pot.
- 6Peel and chop onion.
- 7Peel and chop carrots.
- 8Add the chopped carrots to the pot.
- 9Add the chopped onion to the pot.
- 10Add fresh thyme leaves, salt, pepper, and minced garlic to the pot and stir.
- 11Sprinkle in flour and stir for 1–2 minutes to create a roux.
- 12Pour in chicken broth while stirring constantly until smooth.
- 13Add half & half.
- 14Stir the mixture in the pot.
- 15Add shredded chicken to the pot.
- 16Add gnocchi to the pot and stir.
- 17Cover the pot and allow the gnocchi to cook until tender.
- 18Chop baby spinach.
- 19Add the chopped spinach to the pot.
- 20Stir until the spinach wilts.
- 21Ladle the soup into a bowl.
- 22Top with grated Parmesan cheese and serve warm with crusty bread.
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 4 cloves minced garlic
- 1 tsp fresh thyme leaves
- salt
- pepper
- 0.25 cup flour
- 4 cups chicken broth
- 1 cup half & half
- 2 cups cooked chicken
- 1 package gnocchi
- 2 cups baby spinach
- grated Parmesan cheese
- bread
Equipment
large potknifecutting boardwooden spoonmeasuring cupsladlebowl
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