Ingredients
Scale
- 4 tablespoons (57g) butter
- 2 tablespoons (30ml) olive oil
- 1 cup (150g) chopped celery (about 2-3 stalks)
- 1 tablespoon (15g) minced garlic
- 1 cup (130g) shredded carrots
- 1/2 teaspoon (2.5g) salt
- 1/2 teaspoon (2.5g) black pepper
- 2 teaspoons (4g) onion powder
- 1 tablespoon (6g) Italian seasoning
- 1/4 cup (30g) all-purpose flour
- 3 cups (720ml) chicken broth
- 3 cups (720ml) milk
- 1.5 cups (360ml) heavy cream
- 2 cups (about 300g) cooked, shredded chicken meat (2 legs and 2 thighs, cooked)
- 8 ounces (227g) chopped frozen spinach
- 16 ounces (450g) gnocchi
Instructions
- In a large pot over medium heat, melt the butter and heat the olive oil together.
- Once the butter is melted, add the chopped celery and cook for about 5-10 minutes until soft.
- Add the minced garlic and stir; cook for 2 minutes until fragrant.
- Toss in the shredded carrots, salt, black pepper, onion powder, and Italian seasoning.
- Add the flour and stir until well combined. Cook for 2 minutes to remove the raw flour taste.
- Gradually stir in the chicken broth to break up any clumps.
- Pour in the milk and heavy cream, stirring well.
- Gently fold in the frozen spinach and shredded chicken.
- Increase the heat to bring the soup to a boil.
- Carefully add the gnocchi and boil for 4-5 minutes, or until they float to the top.
- Serve hot or warm and enjoy!
Notes
This soup can be made a day in advance. Just reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: None