Ingredients
Scale
- 4 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 quart half-and-half
- 28 ounces chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup carrots, finely shredded
- 1 cup spinach leaves, coarsely chopped
- 1 cup cooked and diced chicken breast
- 16 ounces package ready-to-use gnocchi
Instructions
- Melt the butter with the olive oil in a large pot over medium heat.
- Sauté the onion and celery until soft, about 5 minutes.
- Add the garlic and cook 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir to form a roux; cook 1–2 minutes to remove the raw flour taste.
- Slowly whisk in the half-and-half, then pour in the chicken broth while whisking to keep the mixture smooth.
- Add the dried thyme, parsley flakes, and nutmeg (if using). Bring to a gentle simmer and let thicken for 5–7 minutes.
- Stir in the shredded carrots and simmer 3–4 minutes until they soften.
- Add the gnocchi and cooked diced chicken, then simmer according to gnocchi package directions (usually 3–5 minutes) until the gnocchi float and are tender.
- Fold in the chopped spinach and cook 1 minute until wilted. Taste and season with salt and black pepper.
- Ladle into bowls and enjoy hot with a drizzle of olive oil or a sprinkle of grated Parmesan.
Notes
Use full-fat half-and-half for the creamiest texture. Store leftovers in an airtight container, and thin with broth or milk when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Paleo