Chicken Gnocchi Soup

Ingredients · tick what you already have

• boneless skinless chicken breast½ lb
• yellow onion½
• carrot, shredded or matchstick1
• celery stalk1
• garlic cloves2
• unsalted butter2 tbsp
• all-purpose flour3 tbsp
• chicken broth2 cups
• heavy cream½ cup
• potato gnocchi8 oz
• baby spinach1½ cups
• Italian seasoning½ tsp
• salt and black pepperto taste

Method

1. Season the chicken with salt and pepper. Simmer it in the chicken broth for 12 to 15 minutes until cooked through, then remove it and shred with two forks. Keep the broth in the pot.
2. In a separate pot, melt the butter over medium heat. Cook the diced onion, celery and carrot for 5 minutes until softened, then add the minced garlic and Italian seasoning for 30 seconds.
3. Sprinkle in the flour and stir for 1 minute to make a roux.
4. Slowly whisk in the warm broth, then simmer for 5 minutes until slightly thickened.
5. Lower the heat and stir in the cream. Add the gnocchi and cook 3 to 4 minutes, until they float and are tender.
6. Stir in the shredded chicken and spinach until the spinach wilts, about 1 minute. Season with salt and pepper.
7. Serve hot with breadsticks or toasted crusty bread. If the soup is too thick, thin it with a splash of broth.