Serves 1
Directions
- 1Dice one whole yellow onion.
- 2Peel and dice two carrots.
- 3Dice two celery ribs.
- 4Chop two to three cups of baby spinach.
- 5Crush four cloves of garlic.
- 6Cube two cups of chicken (rotisserie chicken used here).
- 7In a heavy-bottom 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, carrots, and one teaspoon of fresh thyme until translucent.
- 10Salt and pepper to taste.
- 11Stir in a quarter cup of flour and cook for a couple of minutes.
- 12Pour in two cups of chicken broth, ensuring you scrape any browned bits at the bottom of the pot.
- 13Pour in four cups of half-and-half.
- 14Add your diced chicken to the pot.
- 15Allow the mixture to come to a simmer, then cook for 20 minutes.
- 16Towards the end of the cook time, prepare your gnocchi according to the packaging directions.
- 17Add the chopped spinach to the pot.
- 18Add the prepared gnocchi to the pot and cook until the spinach is wilted.
- 19Salt and pepper to taste.
- 20Serve and enjoy.
Ingredients
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 4 cloves garlic
- 1 teaspoon fresh thyme
- salt
- pepper
- 0.25 cup all-purpose flour
- 2 cups chicken broth
- 4 cups half and half
- 2 cups cooked chicken
- 1 pound gnocchi
- 2 cups baby spinach
Equipment
knifecutting boardpeelergarlic pressheavy bottom potwhiskcolander
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