Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1 1/2 cups cooked shredded chicken
- 1 1/2 cups fresh spinach leaves, chopped
- 16 ounce package potato gnocchi
- 1 cup shredded carrots
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and celery and cook, stirring constantly, for 2 minutes.
- Add minced garlic and cook for 30 seconds.
- Sprinkle in flour and whisk continuously for 1 minute to form a roux.
- Gradually whisk in chicken broth, heavy cream, and milk. Bring to a simmer, whisking constantly, until the soup thickens slightly (about 5 minutes).
- Add shredded chicken, chopped spinach, gnocchi, shredded carrots, thyme, salt, and pepper. Stir to combine.
- Continue simmering for about 10 minutes, or until gnocchi and carrots are tender and cooked through.
- Serve hot and enjoy!
Notes
- Use rotisserie chicken to save time.
- You can substitute fresh thyme with 1/2 teaspoon dried thyme.
- For a thinner soup, add more broth or milk as needed.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 85mg
