Ingredients
Equipment
Method
Sauté the vegetables
- Melt the unsalted butter in a large pot, then sauté the diced onion, carrots, and celery for 5 minutes. Keep it at medium heat until the vegetables look softened and slightly glossy.
Make the roux base
- Add the minced garlic, dried thyme, and dried rosemary, then whisk in the all-purpose flour and cook for 1 minute. Stir constantly until the mixture smells fragrant and thickens slightly.
- Gradually add the chicken broth, then simmer for 5 minutes until slightly thickened. Watch for a gentle bubble and a broth texture that coats the back of a spoon.
Simmer the soup
- Add the heavy cream, whole milk, shredded cooked chicken, and mini potato gnocchi, then cook for 5-7 minutes. Keep simmering until the gnocchi float, indicating they’re cooked through.
- Stir in the fresh spinach and cook for 2-3 minutes until wilted. The soup should turn greener and the spinach should soften fully.
Finish
- Season with salt and pepper to taste and stir to combine. Taste once more and adjust seasoning before serving.
Notes
For best texture, add the gnocchi and spinach in the final simmer so they don’t overcook or turn mushy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove over low heat, stirring until creamy again. Freezing isn’t recommended because gnocchi and dairy can break down after thawing. If you want a lighter version, swap the heavy cream plus whole milk for evaporated milk or half-and-half and simmer carefully to avoid curdling.