Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch bite-sized pieces
  • 6 cups low-sodium chicken broth
  • 16 oz potato gnocchi
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 3 cups fresh baby spinach, roughly chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter and olive oil over medium heat in a large pot or Dutch oven. Add diced onion, carrots, and celery, and sauté for 5–7 minutes until the onion is translucent.
  2. Stir in the cubed chicken breast and minced garlic. Cook for 3–5 minutes until the chicken is no longer pink on the outside.
  3. Pour in the chicken broth, scraping the bottom of the pot to release the browned bits. Stir in the Italian seasoning, salt, and pepper.
  4. Bring the mixture to a light boil, then reduce heat to a simmer.
  5. Add the potato gnocchi to the simmering broth and cook according to package instructions (usually a few minutes) until they float and are tender.
  6. Stir in the heavy cream and grated Parmesan cheese, stirring continuously until the cheese is melted and the broth is emulsified and creamy.
  7. Fold in the chopped baby spinach and lemon juice. Cook for 1-2 minutes just until the spinach has wilted but remains vibrant green.