Servings: 6 (Makes 9 cups) 1x
Scale
Ingredients
- Cooking spray
- 3 teaspoons olive oil, divided
- 1 to 1¼ lbs boneless skinless chicken breasts, cut into bite-size pieces*
- ½ teaspoon fine salt, plus more to taste
- ¼ to ½ teaspoon black pepper, plus more to taste
- ½ yellow onion, finely diced (~ 1 cup)
- 2 carrots, finely diced (~ ¾ cup)
- 2 celery stalks, finely diced (~ ¾ cup)
- 3 garlic cloves, minced or grated
- ¼ cup all-purpose flour*
- 4 cups low-sodium chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried thyme
- 1 (12- to 16-ounce) package shelf stable gnocchi
- ¾ cup half-and-half
- ¾ cup 2% or whole milk
- 1 (5 ounce) carton fresh baby spinach
- Optional garnish: Chopped fresh parsley
Instructions
- Place a large pot or Dutch oven over medium-high heat on the stovetop. When the pot is hot, mist the interior generously with cooking spray and add 2 teaspoons of oil, swirling the pot to coat.
- Add the chicken to the pot in a single layer and sprinkle the salt and pepper over top. Cook until the chicken releases from the pan, 3 to 4 minutes. Then flip the chicken pieces over and cook until the chicken is cooked through, about 3 minutes more. Remove the chicken to a plate or shallow bowl, then cover with foil or a plate to keep the chicken warm.
- Return the pot to the stovetop over medium heat. Mist it again with cooking spray and add the remaining 1 teaspoon oil.
- Add the onion, carrots, celery to the pot; cook until the carrots are just tender, stirring occasionally, 14-15 minutes.
- Stir in the garlic and cook for another 30 seconds or until fragrant.
- Sprinkle the flour over the vegetable mixture and cook for 2 minutes stirring constantly, until the vegetables are coated the flour is no longer white.
- Slowly pour the broth into the pot, stirring continuously to prevent lumps.
- Add the Italian seasoning and thyme.
- Increase the heat to medium-high or high and bring the liquid to a boil for 5 minutes, stirring occasionally.
- Return the cooked chicken to the pot along with the uncooked gnocchi. Cook until the gnocchi is tender and floats to the surface of the soup, 3-5 minutes.
- Reduce the heat to low and slowly add the half-and-half and milk.
- Add the spinach and stir until wilted, 2 to 3 minutes.
- Taste and adjust salt and pepper to taste. Serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
* May substitute 1 lb cooked and chopped or shredded chicken for the raw chicken. If using pre-cooked chicken, add it in Step 10.
* For gluten free, use gluten-free gnocchi, such as the DeLallo brand. Also, use gluten-free flour instead of all-purpose flour, such as Bob’s Red Mill 1-to-1 gluten-free flour blend.
Nutrition Information
- Serving Size: ⅙ of the recipe or ~ 1 ½ cups
- Calories: 357
- Fat: 14 g
- (Sat Fat: 6 g)
- Sodium: 584 mg
- Carbohydrate: 27 g
- (Fiber: 3 g
- Sugar: 6 g)
- Protein: 30 g
- Cholesterol: 95 mg