Ingredients
Scale
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cooked and shredded
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 3 celery stalks, finely diced
- 4 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 (16 oz) package shelf-stable or frozen potato gnocchi
- 1 cup heavy cream
- 2 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 6-8 minutes until softened.
- Add the garlic and cook for 1 minute. Add the butter, let it melt, then sprinkle flour over the vegetables. Stir and cook for 1-2 minutes.
- Slowly whisk in the chicken broth. Simmer for 10 minutes to thicken.
- Add the shredded chicken and gnocchi. Cook for 3-5 minutes until the gnocchi are tender. Do not overcook.
- Stir in the heavy cream, spinach, and Parmesan cheese. Season with salt and pepper.
Notes
- Add gnocchi in the last few minutes to prevent mushiness.
- Use fresh spinach for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 95mg