Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 1 cup carrots, shredded or finely diced
  • 0.75 cup celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary, crushed
  • 1 lb boneless skinless chicken breast, cooked and shredded
  • 0.33 cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 16 oz potato gnocchi
  • 2 cups fresh baby spinach, roughly chopped
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 2 cups half-and-half
  • 0.25 cup freshly grated Parmesan cheese
  • 1 pinch ground nutmeg

Instructions:

  1. In a large Dutch oven or heavy-bottomed stockpot, melt the butter and olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  2. Add the minced garlic, dried thyme, and crushed rosemary to the pot. Sauté for about 60 seconds until highly fragrant.
  3. Sprinkle the flour over the sautéed vegetables. Stir constantly for 2 minutes to cook the flour, creating a thick paste that coats the vegetables evenly.
  4. Slowly whisk in the chicken broth, adding about half a cup at a time and stirring constantly to prevent lumps. Bring the liquid to a gentle simmer.
  5. Add the shredded chicken and the gnocchi to the pot. Simmer for 4–6 minutes until the gnocchi float to the surface, indicating they are cooked through.
  6. Reduce the heat to medium-low. Stir in the half-and-half, Parmesan cheese, and chopped spinach. Stir until the spinach is wilted and the cheese is melted.
  7. Season with salt, pepper, and a pinch of nutmeg. Taste and adjust seasoning as needed before serving.