Description
Tender chicken, pillowy potato gnocchi, fresh vegetables and spinach simmer together in a rich, creamy broth for a satisfying meal that still feels easy enough for a weeknight.
Ingredients
Scale
- 2 chicken breasts, cut into small cubes (approx. 2 cups total)
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 cup onion, diced
- 1 1/2 cups carrots, diced or julienned
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1/2 teaspoon oregano
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon chopped fresh parsley
- 2 tablespoons flour
- 4 cups chicken broth
- 1 1/2 cups half & galf (or 3/4 cup whole milk & 3/4 cup heavy cream)
- 16 oz. gnocchi
- 3 cups fresh baby spinach, stems removed
- 2 tablespoons fresh lemon juice
Instructions
- Season the chicken with salt and pepper. Heat the olive oil in a large soup pot over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and melt the butter in the same pot. Add the onion, carrots and celery. Season lightly with salt and pepper, then cook for 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic, oregano and rosemary. Cook for about 30 seconds, stirring constantly, until fragrant.
- Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1 to 2 minutes to remove the raw flour taste.
- Gradually stir in the chicken broth, beginning with about ½ cup and scraping up any browned bits from the bottom of the pot. Once smooth, add the remaining broth.
- Bring the soup to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the broth begins to thicken.
- Reduce the heat to low and stir in the half-and-half. Add the gnocchi and cook according to the package directions, usually 2 to 4 minutes. Keep the soup at a gentle simmer and do not let it boil.
- Return the chicken to the pot and add the spinach. Cook for another 2 to 3 minutes, until the chicken is heated through, the gnocchi are tender and the spinach has wilted.
- Remove the pot from the heat. Stir in the lemon juice and fresh parsley. Taste and adjust the salt, pepper and lemon juice before serving.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soups
- Method: Stovetop
- Cuisine: American, Italian
