Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2 cups heavy cream
  • 3 cups cooked rotisserie chicken, shredded or cubed
  • 16 oz store-bought potato gnocchi
  • 3 cups fresh baby spinach, packed
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or stock pot.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the vegetables have softened.
  3. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  4. Sprinkle the flour over the sautéed vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking continuously to prevent clumps.
  6. Bring the mixture to a gentle simmer and stir in the heavy cream and ground nutmeg. Let it bubble softly for 5 minutes to thicken.
  7. Fold in the shredded chicken and bring the soup back to a light simmer.
  8. Add the gnocchi. Cook for 3–5 minutes, or until the gnocchi float to the surface and are tender to the bite.
  9. Stir in the baby spinach and cook for 1 minute until just wilted.
  10. Remove from heat and season with salt and pepper.