Ingredients:

  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 1 cup yellow onion, finely diced
  • 1/2 cup celery, thinly sliced
  • 1 cup carrots, shredded
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach, packed
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken bone broth
  • 2 cups heavy cream
  • 1/2 tsp salt
  • 1/2 tsp coarse black pepper
  • 1/4 tsp freshly grated nutmeg
  • 3 cups rotisserie chicken, shredded
  • 16 oz potato gnocchi

Instructions:

  1. Heat the olive oil and butter in a 6 quart Dutch oven over medium heat. Add the onion, celery, and carrots. Sauté for 5–7 minutes until onions are translucent and carrots have softened. Stir in the garlic and cook for 60 seconds until fragrant. Note: Sautéing at medium heat prevents the butter from burning while slowly drawing out the sweetness of the vegetables.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste and create a roux. Note: This step is crucial; if the flour isn't cooked, the soup will have a paste like flavor.
  3. Gradually whisk in the chicken broth, one cup at a time, until the mixture is smooth and lump free. Note: Adding liquid slowly allows the starch to hydrate properly without clumping.
  4. Increase heat to medium high and bring to a gentle simmer to thicken. Watch for the broth to coat the back of a spoon.
  5. Reduce heat to medium low. Stir in the heavy cream, shredded chicken, salt, pepper, and nutmeg.
  6. Once the liquid returns to a simmer, add the potato gnocchi.
  7. Simmer the soup for 5-6 minutes until the gnocchi are tender and float to the surface. Note: Floating is the universal sign that the starch in the gnocchi is fully cooked through.
  8. Fold in the fresh baby spinach during the last 2 minutes of cooking until wilted.
  9. Serve immediately. > Chef's Tip: If you want an even deeper flavor, let the onion and celery get just a tiny bit of golden color before adding the flour. Those caramelized bits at the bottom of the pot (called fond) dissolve into the broth and add a massive savory punch. Classic Chicken Tortilla Soup: 40 Min Recipe — Master classic chicken tortilla soup with our restaurant-quality technique. I...Chicken and Dumplings in 30 Minutes: Creamy Southern Recipe — Master easy Chicken and Dumplings with this recipe. Features a step-by-step t...Classic Chicken Tetrazzini for 8 Servings — Master the classic Chicken Tetrazzini with our simple, homemade recipe. Inclu... $img_2$