Ingredients
Equipment
Method
- Warm olive oil in a large pot over medium heat. Add celery, onion, garlic, and carrots, and cook for 2 to 3 minutes, stirring occasionally, until the onions are clear.
- Add the cooked, diced chicken, chicken broth, salt, pepper, and thyme. Bring the mixture to a boil, then gently add the potato gnocchi.
- Let the soup boil for 3 to 4 minutes, then lower the heat to a simmer. Continue to simmer for 10 minutes.
- Stir in the half and half and freshly chopped spinach. Cook for another 1 to 2 minutes, just until the spinach is wilted. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition
Notes
For the best flavor, sauté the vegetables before adding the broth to build a richer base. Use rotisserie or any cooked chicken for a shortcut. To keep the soup creamy, add half and half after lowering the heat to avoid curdling. If you plan to store leftovers, consider cooking the gnocchi separately and adding it to individual bowls to prevent it from becoming overly soft. The soup will thicken as it sits; add extra broth or half and half when reheating. Freezing is not recommended due to the gnocchi and dairy, but you can freeze the soup base without those two ingredients and add them fresh when serving.