Ingredients
- ¼ cup unsalted butter
- 1 small yellow onion, finely diced
- 1 large celery rib, diced small
- ½ cup carrots, peeled and julienned or thinly sliced
- 3 to 5 garlic cloves, finely minced
- ¼ cup all-purpose flour
- 4 cups reduced sodium chicken broth
- 2 cups half-and-half
- 2 cups cooked chicken, shredded or diced small
- 16 ounces gnocchi (frozen or fresh)
- ½ teaspoon dried thyme
- ½ teaspoon ground mustard
- 1 cup fresh spinach
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon freshly ground black pepper (plus more to taste)
- ½ teaspoon red pepper flakes (optional)
Instructions
- In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the onions, celery, and carrots. Sauté for about 4 minutes, stirring frequently, until vegetables start to soften.
- Add minced garlic and sauté for 1 more minute, stirring constantly.
- Sprinkle in the flour evenly and cook for 2–3 minutes, stirring constantly, to form a golden roux that will help thicken the soup.
- Slowly pour in the chicken broth and half-and-half, stirring constantly. Then add the shredded chicken, gnocchi, thyme, and mustard. Stir to combine and let simmer (do not boil) uncovered for about 10 minutes, or until gnocchi is tender.
- Turn off the heat. Add the spinach and stir until wilted from the residual heat.
- Season with salt, black pepper, and optional red pepper flakes. Taste and adjust seasonings as needed, especially salt if using reduced sodium broth.
- Serve immediately. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
Notes
- Cut carrots thinly to ensure they soften quickly while cooking.
- For best results, don’t let the soup boil after adding dairy to prevent curdling.
- Fresh spinach is preferred over frozen for texture and appearance.
- Adjust salt to taste — reduced sodium broth will need more seasoning.
- Use a microwave or gentle stovetop heat to reheat to avoid breaking the cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg
