Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 small yellow onion, diced
- 1 cup carrots, thinly sliced
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 1 cup heavy cream
- 16 ounces potato gnocchi
- 2 cups cooked, shredded chicken breast
- 3 cups fresh spinach
Instructions
- Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and sliced carrots, sautéing for about 5-7 minutes until the vegetables are softened.
- Step 2: Whisk in the flour, cooking for 1 minute to create a light roux. Slowly pour in the chicken broth, whisking constantly to prevent lumps until the mixture is smooth. Bring the soup to a gentle simmer.
- Step 3: Once simmering, add the potato gnocchi. Cook according to package directions (usually 2-3 minutes) until they float to the surface and are tender.
- Step 4: Reduce the heat to low. Stir in the heavy cream and the shredded chicken breast. Heat the mixture thoroughly for about 5 minutes, being careful not to let the soup boil after adding the cream.
- Step 5: Remove the pot from the heat. Stir in the fresh spinach until it wilts (about 1 minute). Taste and adjust seasoning with salt and pepper before serving hot.
Notes
- If you anticipate leftovers, cook the gnocchi separately and only add it to the portions you plan to eat immediately to prevent sogginess upon storage.
- Gently reheat any leftovers on the stovetop over medium-low heat, avoiding a rapid boil to maintain the smooth, creamy consistency of the broth.
- Complete your Olive Garden experience by serving this rich soup alongside fresh garlic breadsticks and a generous dusting of fresh Parmesan cheese.
- Always stir in the fresh spinach *after* removing the pot from the heat; this ensures the greens wilt perfectly while retaining a vibrant color and fresh taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American