Ingredients:

  • 2 tbsp (28g) Unsalted butter
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1 cup (150g) White onion, finely diced
  • 1/2 cup (65g) Celery, minced
  • 1/2 cup (60g) Carrots, shredded
  • 3 cloves (9g) Garlic, minced
  • 1 tsp (1g) Dried thyme
  • 1/4 cup (32g) All-purpose flour
  • 4 cups (960ml) Low-sodium chicken broth
  • 2 cups (480ml) Half-and-half
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (0.5g) Cracked black pepper
  • 1/8 tsp (0.3g) Ground nutmeg
  • 2 cups (300g) Cooked chicken breast, shredded
  • 1 package (16 oz / 450g) Vacuum-sealed potato gnocchi
  • 2 cups (60g) Fresh baby spinach, roughly chopped

Instructions:

  1. In a Dutch oven or heavy-bottomed pot over medium heat, melt the butter and olive oil. Add the onion, celery, and shredded carrots. Sauté for 5 minutes until the onions are translucent and fragrant. Stir in the minced garlic and thyme, cooking for another 1 minute until fragrant.
  2. Sprinkle the flour over the sautéed vegetables. Whisk constantly for 2 minutes to create a blonde roux. Slowly pour in the chicken broth, one cup at a time, whisking vigorously to prevent lumps.
  3. Stir in the half-and-half, salt, pepper, and nutmeg. Add the cooked shredded chicken and the potato gnocchi. Bring to a gentle simmer. Once the gnocchi rise to the surface, cook for 3-4 minutes.
  4. Fold in the fresh spinach and remove from heat immediately. The residual heat will wilt the greens while maintaining their vibrant color. Adjust seasoning to taste and serve.