Ingredients:

  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Olive Oil (Extra Virgin)
  • 1 large Yellow Onion, finely diced
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 4 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 1/2 tsp Dry Thyme
  • 2 large Bay Leaves
  • Salt and Black Pepper, To taste
  • 6 cups Low-Sodium Chicken Stock
  • 3 cups Cooked Chicken, shredded or diced
  • 16 oz package Potato Gnocchi (store-bought)
  • 1 cup Heavy Cream (or Double Cream)
  • 4 oz Fresh Spinach (or chopped Kale)
  • 2 Tbsp Fresh Parsley, chopped
  • Parmesan Cheese, freshly grated (For serving)

Instructions:

  1. Prep the Vegetables: Dice the onion, carrots, and celery (the 'mirepoix') to a uniform size for even cooking. Mince the garlic.
  2. Sauté the Aromatics: In the stockpot, melt the butter and olive oil over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables soften significantly and the onions become translucent. Do not brown.
  3. Add Garlic and Spices: Stir in the minced garlic, thyme, and bay leaves. Cook for 1 minute until fragrant.
  4. Create the Roux (The Thickener): Sprinkle the flour over the vegetables and stir continuously for 2 minutes. This creates the roux and cooks out the raw flour taste. The mixture should resemble a thick paste.
  5. Deglaze and Add Stock: Slowly whisk in the chicken stock, starting with about one cup to eliminate lumps, ensuring the roux is fully incorporated before adding the remaining liquid. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer.
  6. Simmer and Season: Season generously with salt and pepper. Let the soup simmer, uncovered, for 15 minutes to allow the broth to thicken slightly and the vegetable flavours to meld. Remove the bay leaves.
  7. Add Chicken: Stir in the cooked chicken. Taste the broth and adjust the seasoning as necessary.
  8. Cook the Gnocchi: Add the gnocchi to the simmering soup. Cook for 3–5 minutes, stirring gently, until the gnocchi float to the surface. (Once they float, they are ready.)
  9. Finish the Soup: Reduce the heat to the lowest setting. Stir in the heavy cream. Do not allow the soup to boil once the cream is added, as this risks curdling.
  10. Wilt the Greens: Stir in the fresh spinach (or kale). Cook for 1–2 minutes until the greens are just wilted.
  11. Serve: Ladle the soup into bowls. Garnish heavily with fresh parsley and grated Parmesan cheese.