Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 cup yellow onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, grated or finely diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups pre-cooked chicken breast, shredded
- 16 oz potato gnocchi
- 2 cups fresh spinach, chopped
- Salt and black pepper, to taste
Instructions
- Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, celery, and carrots; sauté for 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for 1 minute until fragrant. Stir in the flour and cook for 1-2 minutes to create a blonde roux, stirring constantly.
- Slowly whisk in the chicken broth to ensure a smooth consistency, then bring to a gentle simmer. Add the shredded chicken and potato gnocchi; simmer for 3-5 minutes until the gnocchi float to the surface.
- Stir in the heavy cream and chopped spinach, cooking for another 1-2 minutes until the spinach is wilted. Season with salt and pepper to taste and serve immediately.
Notes
For an impressive meal, serve with garlic bread or a fresh garden salad. Pair with Pinot Grigio to complement the flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American/Italian
- Diet: Gluten-Free (if using gluten-free flour)
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken gnocchi soup, Olive Garden, comfort food, quick recipes