Ingredients:
- 2 Tbsp unsalted butter
- 1 small white onion, diced (150g)
- 2 large carrots, diced (200g)
- 2 stalks celery, diced (150g)
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 cup all-purpose flour (30g)
- 6 cups chicken stock (1.4 Litres)
- 1 Bay Leaf
- 1 lb cooked chicken, shredded (450g)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 (16 oz) package potato gnocchi (500g)
- 1 cup half-and-half or light cream (240ml)
- 2 cups fresh spinach, packed (100g)
- 2 Tbsp fresh parsley, chopped
Instructions:
- Melt the butter in the Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
- Stir in the minced garlic, dried thyme, and dried rosemary. Cook for 1 minute until fragrant. Do not allow the garlic to burn.
- Sprinkle the flour over the softened vegetables. Stir vigorously with a wooden spoon for 2 minutes to cook out the raw flavour of the flour (this is your roux). The mixture should be thick and slightly paste-like.
- Gradually whisk in the chicken stock, starting with one cup to create a smooth, lump-free base before adding the rest. Add the Bay Leaf, salt, and pepper.
- Bring the soup to a gentle boil, then reduce the heat to a low simmer. Cover partially and cook for 10–15 minutes until the broth has thickened slightly and the carrots are tender.
- Stir in the shredded cooked chicken and allow it to heat through completely (about 5 minutes). Remove and discard the Bay Leaf.
- Turn the heat up to medium-low. Add the gnocchi to the simmering soup. Cook for 3–5 minutes, stirring frequently to prevent sticking, until the gnocchi float to the surface.
- Remove the pot from the heat. Stir in the half-and-half (cream).
- Stir in the fresh spinach or kale until it wilts completely (this takes about 1–2 minutes).
- Taste the soup and adjust the salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve immediately.