Ingredients
Scale
- 2 cups half-and-half (warmed to prevent curdling)
- 3 tbsp unsalted butter (Kerrygold recommended)
- 4 cups chicken broth
- 1/2 to 3/4 cup shredded Parmesan (Parmigiano Reggiano preferred)
- 1/8 tsp fresh nutmeg (optional)
- 1/2 cup dry white wine
- 1 lb gnocchi
- 2 cups fresh spinach (roughly chopped)
- 1/2 cup sliced celery (finely chopped)
- 1 to 2 tsp fresh thyme (chopped)
- 2 large garlic cloves (minced)
- 1/2 tsp dried Italian herbs
- salt to taste
- 3/4 cup grated carrots
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 2 cups cooked rotisserie chicken (shredded or cubed)
- 1/4 cup all-purpose flour (King Arthur recommended)
- fresh ground black pepper to taste
Instructions
- In a large pot, heat butter and olive oil. Sauté onion, carrots, celery, salt, and pepper until softened.
- Add garlic and cook for 1 minute until fragrant.
- Deglaze the pan with wine, simmer until reduced. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in chicken stock, then half-and-half, thyme, and Italian seasoning. Simmer gently.
- Add gnocchi and cook until tender (3-5 minutes). Stir in Parmesan, chicken, and spinach. Simmer until heated through.
- Season with nutmeg (if using), salt, and pepper. Serve with grated Parmesan and crusty bread.
Notes
- For a thinner soup, serve immediately.
- For a thicker consistency, let it stand for 5-10 minutes.
- Substitute fresh herbs with dried if needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg