Ingredients
1/4 cup butter, cubed
1 cup celery, finely chopped
1 cup shredded carrots
1 small onion, finely chopped
4 cloves garlic, minced
1/2 cup all-purpose flour
5 cups chicken broth
1 (16 oz) package potato gnocchi
1 1/2 cups cooked chicken breast, cubed
1 cup fresh baby spinach
1 cup heavy cream
1 tsp fresh thyme, minced
1/2 tsp salt
1/4 tsp pepper
Sliced chives for garnish
Directions
Sauté Vegetables: In a Dutch oven, melt butter over medium heat. Add celery, carrots, onion, and garlic; cook until vegetables are crisp-tender, about 4-6 minutes.
Create Base: Stir in flour until well blended, then gradually whisk in chicken broth. Bring to a boil and simmer uncovered for 4-5 minutes until slightly thickened.
Add Gnocchi and Chicken: Stir in gnocchi and cubed chicken. Cook for 4-6 minutes, until gnocchi is tender and heated through.
Finish with Cream and Spinach: Reduce heat to medium-low, stir in spinach, heavy cream, thyme, salt, and pepper. Heat until spinach wilts and soup is warmed.
Serve: Garnish with chives and serve hot.
Prep Time: 15 minutes
Cook Time: 25 minutes
Kcal: Approximately 362 kcal per serving
