Ingredients:

  • 1 tbsp (14g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 cup (150g) white onion, finely diced
  • 1/2 cup (60g) celery, diced
  • 1 cup (120g) carrots, shredded or matchstick-cut
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (960ml) low-sodium chicken broth
  • 2 cups (480ml) half-and-half
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 cups (300g) cooked chicken breast, shredded
  • 16 oz (450g) potato gnocchi
  • 2 cups (60g) fresh baby spinach, roughly chopped

Instructions:

  1. In a large Dutch oven or heavy-bottomed stockpot, melt the butter and olive oil over medium heat. Add the diced onion, celery, and shredded carrots. Sauté for 5 minutes until the onions are translucent and vegetables have softened. Add the minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a roux.
  3. Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Stir in the half-and-half, dried thyme, salt, and black pepper.
  4. Bring the mixture to a gentle simmer over medium heat. Do not let it reach a rolling boil to avoid curdling the dairy. Add the shredded chicken and the potato gnocchi.
  5. Simmer for approximately 3 to 5 minutes, or until the gnocchi are tender and have floated to the surface. Stir in the chopped baby spinach and cook for 1 minute until wilted. Adjust seasoning with salt and pepper to taste before serving.