Ingredients
4 tablespoons butter π§
2 tablespoons olive oil π«
1 cup chopped celery (about 2–3 stalks) πΏ
1 tablespoon minced garlic π§
1 cup shredded carrots π₯
1/2 teaspoon salt π§
1/2 teaspoon black pepper πΆοΈ
2 teaspoons onion powder π§
1 tablespoon Italian seasoning π
1/4 cup flour πΎ
3 cups chicken broth π
3 cups milk π₯
1.5 cups heavy cream π₯₯
2 cups cooked shredded chicken meat (2 legs and 2 thighs, cooked) π
8 ounces chopped frozen spinach π
16 ounces gnocchi π
Instructions
1οΈβ£ In a large pot, over medium heat, melt butter and heat olive oil. π§π«
2οΈβ£ Once butter is melted, add in celery and cook for about 5-10 minutes until soft. πΏ
3οΈβ£ Add in garlic and stir. Let cook for 2 minutes. π§
4οΈβ£ Add in carrots and seasonings (salt, black pepper, onion powder, Italian seasoning). π₯π§πΆοΈπ§ π
5οΈβ£ Add in flour. Stir until everything is combined. πΎ
6οΈβ£ Stir and cook flour mixture for 2 minutes. β³
7οΈβ£ Add in chicken broth and stir well to break up any clumps. π
8οΈβ£ Add in milk and heavy cream, stir. π₯π₯₯
9οΈβ£ Toss in frozen spinach and cooked, shredded chicken, stir. ππ
π Turn up heat and bring soup to a boil. π₯
1οΈβ£1οΈβ£ Gently add gnocchi to soup and boil for 4-5 minutes. π
1οΈβ£2οΈβ£ Serve Hot/Warm. π²
- Prep Time: 15min
- Cook Time: 30min
Nutrition
- Calories: 450 Kcal