Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, diced
  • 2 Celery Stalks, diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Oregano
  • 1/4 cup All-Purpose Flour
  • 1/2 cup Dry White Wine (or extra broth)
  • 6 cups Low-Sodium Chicken Broth
  • 2 cups Cooked Chicken Breast, shredded or diced
  • 1 lb package Potato Gnocchi (uncooked)
  • 5 oz bag Baby Spinach
  • 1 cup Heavy Cream (35%)
  • 1/2 cup Freshly Grated Parmesan Cheese
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Melt butter in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery. Sauté gently until softened and translucent (about 8-10 minutes).
  2. Add minced garlic, thyme, and oregano. Cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste (creating a roux).
  4. Pour in the white wine (if using), scraping up any browned bits from the bottom of the pot. Let it simmer rapidly for 2 minutes until slightly reduced.
  5. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
  6. Reduce heat slightly and cook uncovered for about 10 minutes, allowing the soup base to thicken.
  7. Add the uncooked potato gnocchi to the simmering soup. Cook according to package directions (usually 3-5 minutes), waiting until they float to the surface.
  8. Stir in the shredded chicken and baby spinach. Continue stirring until the spinach has completely wilted (about 1-2 minutes).
  9. Remove the pot from the heat. Stir in the heavy cream and grated Parmesan cheese until fully incorporated and smooth. Do not allow the soup to boil after adding the cream.
  10. Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish generously with fresh parsley and extra Parmesan.