Ingredients

2 tbsp olive oil

1 tbsp butter

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

1 medium yellow onion, finely diced

2 medium carrots, peeled and diced

2 celery stalks, diced

3 cloves garlic, minced

1/3 cup all-purpose flour

6 cups chicken broth

1 cup heavy cream

1 (16 oz) package shelf-stable potato gnocchi

4 cups fresh baby spinach

1 tsp dried thyme

1/2 tsp dried rosemary

Salt and black pepper to taste

Freshly grated Parmesan cheese, for serving

Instructions

Step 1: In a large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until golden and cooked through, about 5-7 minutes. Remove the chicken to a plate and set aside.

Step 2: In the same pot, add the onion, carrot, and celery. Cook, stirring often, until the vegetables soften, about 5-6 minutes. Add the garlic and cook for one more minute until fragrant.

Step 3: Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to remove the raw flour taste and create a thick cream sauce.

Step 4: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer until it begins to thicken.

Step 5: Stir in the heavy cream, dried thyme, and rosemary. Let the soup simmer for another 5 minutes to blend the flavors.

Step 6: Gently stir in the potato gnocchi and cook according to the package instructions, usually about 3-4 minutes, until they float to the top.

Step 7: Add the cooked chicken back to the pot, then stir in the fresh spinach by the handfuls. The spinach will wilt quickly in the hot soup.

Step 8: Taste and adjust the seasoning with more salt and pepper as needed. Ladle the soup into bowls and top each serving with freshly grated Parmesan cheese.

Tips & Variations

For extra flavor, use homemade chicken broth or add a splash of white wine before adding the broth.

Swap heavy cream for half-and-half for a lighter option.

Fresh herbs like parsley or basil can be added just before serving for a bright finish.

If you can’t find shelf-stable gnocchi, fresh or frozen gnocchi works well, adjusting cooking time accordingly.

FAQs

Can I use other types of gnocchi in this soup?

Yes, fresh or frozen gnocchi work well. Just follow the package instructions for cooking times, as they may vary slightly.

Can I make this soup vegetarian?

You can make a vegetarian version by replacing chicken broth with vegetable broth and omitting the chicken. Consider adding beans or mushrooms for extra protein and texture.