Ingredients

16 oz Gnocchi

2 large Carrots, grated

2 Stalks Celery, chopped

1 medium Onion, diced

4 cloves Garlic, minced

½ stick Butter

2 tbs Olive Oil

¼ cup Flour

3 cups Chicken Broth

3 cups Milk

1.5 cups Heavy Cream

2 cups Cooked Chicken, shredded

5 oz Baby Spinach

½ cup Parmesan Cheese

Salt and Pepper to taste

1 tbs Garlic Powder

2 tbs Italian Seasoning

Instructions

Step 1: In a large pot, heat the olive oil and butter over medium-high heat. Add the grated carrots, chopped celery, diced onion, and minced garlic.

Step 2: Season the vegetables with salt, pepper, and 1 tablespoon of Italian seasoning. Sauté for about 5 minutes, stirring frequently until the vegetables soften.

Step 3: Sprinkle the flour over the vegetables and stir well, cooking for about two minutes to remove the raw flour taste.

Step 4: Gradually stir in the chicken broth, milk, heavy cream, and Parmesan cheese until the soup is smooth and well combined.

Step 5: Season the soup with additional salt, pepper, garlic powder, and the remaining Italian seasoning. Stir everything together for an even flavor.

Step 6: Add the shredded chicken and baby spinach to the pot. Cook, stirring occasionally, until the spinach has wilted.

Step 7: Increase the heat and bring the soup to a gentle boil. Add the gnocchi and cook for 3 to 5 minutes, until they float to the surface and are tender.

Step 8: Remove from heat, ladle the soup into bowls, and serve warm. Enjoy your creamy, comforting meal!

Tips & Variations

For a thicker soup, simmer a few extra minutes after adding the gnocchi to reach your desired consistency.

Swap out baby spinach for kale or Swiss chard for a different leafy green texture.

Use leftover rotisserie chicken to save prep time.

Add a pinch of crushed red pepper flakes for a subtle spicy kick.

FAQs

Can I use store-bought frozen gnocchi?

Yes, frozen gnocchi works perfectly in this recipe. Just add it directly to the boiling soup and cook until tender, usually a couple of minutes longer than fresh gnocchi.

Is it possible to make this soup dairy-free?

You can substitute the milk, heavy cream, and Parmesan with dairy-free alternatives such as coconut milk and vegan cheese. Keep in mind the flavor and texture will be slightly different but still delicious.