Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 cup potato gnocchi
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 2 cups fresh baby spinach
  • 1/2 cup basil pesto
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Heat a pot over medium high heat and melt the butter and olive oil. Add the cubed chicken and sear until golden brown on all sides. Remove the chicken and set it aside on a plate.
  2. Toss the gnocchi into the same pot. Sauté for 3-5 minutes until the edges look mahogany colored and toasted. Move these to the plate with the chicken.
  3. Lower your heat to medium. Toss in the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and carrots soften.
  4. Stir in the minced garlic and Italian seasoning. Cook for 1 minute until the smell is fragrant. Note: Don't let the garlic brown or it will turn bitter.
  5. Pour in the chicken broth and bring it to a simmer. Stir in the baby spinach and cook for about 2 minutes until the leaves have wilted.
  6. Stir in the basil pesto, heavy cream, lemon juice, and Parmesan. Keep stirring until the soup is smooth and velvety.
  7. Return the seared chicken and toasted gnocchi to the pot. Heat through for 2-3 minutes until everything is steaming hot.
  8. Taste for salt and pepper. Add a tiny bit more lemon if the flavor feels too heavy.