Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 tablespoon (15 ml) olive oil
  • 1 small yellow onion, diced (approx. 1 cup/140g)
  • 2 cloves garlic, minced
  • 2 medium carrots, shredded or finely chopped (approx. 1 cup/120g)
  • 2 stalks celery, sliced (approx. 1 cup/100g)
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • ¼ cup (30g) all-purpose flour
  • 4 cups (950ml) low-sodium chicken broth
  • 1 ½ cups (210g) cooked, shredded or diced chicken
  • 1 (16 oz/450g) package potato gnocchi
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 1 cup (240ml) half-and-half
  • ½ cup (120ml) whole milk

Instructions:

  1. Melt butter and olive oil in a large pot. Add onion, garlic, carrots, and celery. Sauté until softened (about 4-5 minutes).
  2. Stir in thyme, salt, and pepper. Sprinkle in flour and stir to coat the vegetables. Cook for 1-2 minutes.
  3. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
  4. Simmer for 5 minutes, or until slightly thickened.
  5. Stir in cooked chicken and gnocchi.
  6. Simmer for 4-5 minutes, or until gnocchi floats and is cooked through.
  7. Stir in half-and-half, milk, and spinach.
  8. Simmer gently (don't boil) for 2-3 more minutes, until soup is creamy and spinach is wilted.
  9. Taste and adjust seasoning. Ladle into bowls and top with Parmesan cheese (if desired).