Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 Celery stalks, diced
  • 4 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/4 cup All-Purpose Flour
  • 6 cups low sodium Chicken Stock
  • 1 Bay Leaf
  • Salt and Black Pepper, To taste
  • 2 cups Pre-cooked Chicken, shredded
  • 1 cup Heavy Cream
  • 1 cup Milk (Whole or Semi-Skimmed)
  • 17 oz pkg Potato Gnocchi
  • 4 cups Fresh Spinach, chopped (packed)
  • Pinch Freshly Grated Nutmeg
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Melt the butter in a large Dutch oven or stockpot over medium heat. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are tender and softened.
  2. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes. This cooks the flour taste out and creates the roux, which will thicken the soup.
  4. Slowly pour in 1 cup of the chicken stock while whisking continuously to avoid lumps. Once smooth, pour in the remaining stock and add the bay leaf.
  5. Increase the heat and bring the mixture to a gentle boil, then immediately reduce the heat to maintain a steady simmer. Cook for 15 minutes, allowing the soup to slightly thicken.
  6. Reduce the heat to low. Stir in the heavy cream and the milk. Add a generous pinch of nutmeg, salt, and pepper. Taste and adjust seasoning as needed. Ensure the soup does not boil once the dairy is added.
  7. Add the potato gnocchi directly to the simmering soup. Cook for 3–5 minutes, stirring gently. The gnocchi is done when it floats to the surface.
  8. Stir in the shredded chicken and the fresh spinach. Cook only until the spinach has wilted (about 2 minutes).
  9. Remove the bay leaf before serving. Ladle the Chicken Gnocchi Soup into bowls and garnish with fresh parsley.