Ingredients
Equipment
Method
- Melt the unsalted butter in a large pot or Dutch oven over medium heat. Stir in the all-purpose flour and cook for 1 minute, stirring constantly, to create a smooth paste.
- Add the 1 tablespoon of olive oil to the pot. Add the chopped celery, diced white onion, minced garlic, and shredded carrots. Sauté these vegetables for 2-3 minutes, stirring occasionally, until the onions become translucent and fragrant.
- Add the cooked and diced chicken to the pot. Pour in the chicken broth and season with salt, pepper, and thyme. Bring the entire mixture to a rolling boil.
- While the soup is simmering, prepare the gnocchi. Lightly pan-sear or roast the potato gnocchi. Toss the gnocchi with a little olive oil. Pan-sear them in a skillet until lightly golden on all sides, or roast them on a baking sheet at 400°F (200°C) for 10-15 minutes to create a slightly firm exterior.
- Gently stir the prepared gnocchi into the soup. Continue to boil for 3-4 minutes, then reduce the heat to a simmer. Let it cook for an additional 10 minutes, allowing the gnocchi to cook through to a tender bite and the soup to thicken slightly.
- Stir in the half and half and the fresh spinach. Cook for just another 1-2 minutes, allowing the spinach to wilt beautifully into the soup and for everything to be heated through. Taste the soup and adjust the salt and pepper as needed before serving.
Nutrition
Notes
For an even richer soup, you can substitute heavy cream for half and half. If using pre-cooked chicken, you'll need about 2-3 cups of shredded or diced chicken. Garnish with freshly grated Parmesan cheese and fresh parsley for an extra touch. Nutrition information is estimated based on common ingredients and serving sizes and may vary.