Ingredients:

  • 2 Tbsp unsalted butter (divided)
  • 1 Tbsp extra virgin olive oil
  • 5 lbs boneless, skinless chicken breast, diced into 1-inch cubes
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 3 Tbsp all-purpose flour
  • 6 cups low sodium chicken stock
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and black pepper, to taste
  • 16 oz package potato gnocchi (shelf-stable or refrigerated)
  • 1 cup heavy cream (double cream)
  • 4 oz fresh spinach, roughly chopped
  • Freshly grated Parmesan cheese, for garnish

Instructions:

  1. Sear the Chicken: Heat 1 Tbsp of the butter and the olive oil in a Dutch oven over medium-high heat. Season the diced chicken with salt and pepper. Cook until browned and mostly cooked through (about 5–7 minutes). Transfer the cooked chicken to a plate, leaving the rendered fat and browned bits in the pot.
  2. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 Tbsp of butter. Add the diced onion, carrots, and celery. Sauté until softened and translucent (about 6–8 minutes). Stir in the minced garlic, dried thyme, and rosemary. Cook for 1 minute until fragrant.
  3. Form the Roux: Sprinkle the flour over the vegetables. Stir constantly for 1–2 minutes to cook the raw taste out of the flour, creating the roux.
  4. Deglaze and Simmer: Slowly whisk in the chicken stock, starting with about 1 cup to ensure the roux dissolves without lumps. Pour in the remaining stock. Bring the soup to a gentle simmer, then reduce the heat and let it bubble for 10 minutes to allow the flavors to meld and the liquid to thicken slightly.
  5. Cook the Gnocchi: Return the reserved cooked chicken to the pot. Drop the gnocchi directly into the simmering soup. Cook for 2–3 minutes until the gnocchi float to the surface. Do not overcook.
  6. Finish the Soup: Remove the pot from the heat. Stir in the heavy cream until fully combined. Add the spinach and stir until it wilts (about 1 minute).
  7. Serve: Taste the soup and adjust the seasoning (salt, pepper) as necessary. Serve immediately in bowls, topped with fresh Parmesan cheese.