Ingredients
Scale
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups heavy cream
- 1/2 cup half and half
- 2 cups shredded rotisserie chicken
- 16 oz fresh potato gnocchi
- 2 cups baby spinach
- 1 tsp fresh thyme (or 1/2 tsp dried)
- Salt and black pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, melt butter with olive oil over medium heat. Add diced onion, carrot, and celery; sauté until softened and fragrant.
- Stir in minced garlic and cook 30 seconds until aromatic. Sprinkle in flour and stir to form a roux, coating the veggies evenly.
- Gradually whisk in warm chicken broth, stirring constantly to avoid clumps. Simmer until the mixture thickens.
- Reduce heat to low and add heavy cream and half and half. Stir in shredded chicken and let simmer gently — do not boil.
- Add gnocchi and cook for 2–3 minutes, until they float and are tender. Do not overcook.
- Stir in baby spinach and thyme. Season with salt, pepper, and a pinch of nutmeg if desired. Simmer until spinach is wilted.
- Remove from heat and let rest 5 minutes. Serve warm with grated Parmesan and optional red pepper flakes.
Notes
Use fresh gnocchi for the best texture. To prevent curdling, keep the heat low after adding cream. For leftovers, cook gnocchi separately and add when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 135mg