- 2 tbsp. butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, julienned or shredded
- 3 cloves garlic, minced
- 6 c. low-sodium chicken broth
- 3 sprigs thyme
- 2 c. half-and-half
- salt to taste
- black pepper to taste
- 2 c. cooked chicken, shredded
- 1 (16-oz.) package fresh potato gnocchi
- 2 c. baby spinach
- In a large pot over medium heat, melt butter. Add onions, celery, and carrots and cook until softened, about 5 minutes. Add garlic and cook just until fragrant, about 1 minute.
- Step 2
Pour in chicken broth and deglaze, scraping up any caramelized bits on the bottom of the pot with a wooden spoon. Add thyme sprigs and bring to a boil. - Step 3
Reduce heat to low and simmer 20 minutes, allowing the flavors to develop. Stir in half-and-half and return soup to a simmer. Remove thyme sprigs and season to taste with salt and pepper. - Step 4
Add chicken and gnocchi and simmer, cooking until gnocchi are just tender according to package directions. Stir in spinach and cook until just wilted. Ladle soup into bowls and serve.
