Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 cup diced yellow onion
- 3/4 cup grated carrots
- 1/2 cup thinly sliced or finely chopped celery
- 2 large garlic cloves, minced
- 1/2 cup dry apple vinegar
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups half-and-half, warmed
- 1–2 teaspoons fresh thyme leaves, chopped
- 1/2 teaspoon dried Italian herb blend
- 1 pound gnocchi
- 2 cups cooked rotisserie chicken breast, shredded or cubed
- 2 cups fresh spinach, roughly chopped
- 1/8 teaspoon freshly grated nutmeg (optional)
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot over medium heat, melt the butter with olive oil. Add diced onions, carrots, celery, and minced garlic. Sauté until they soften, about 5–7 minutes.
- Stir in apple vinegar and flour. Cook for another minute while stirring until well combined.
- Slowly pour in chicken broth while continuously stirring. Bring to a gentle simmer. Then add warmed half-and-half.
- Add fresh thyme leaves and Italian herb blend. Stir well. Allow everything to simmer together for about 10 minutes.
- Introduce gnocchi into the pot. Continue cooking until they float to the surface; this usually takes about 3–5 minutes.
- Finally, stir in shredded rotisserie chicken and chopped spinach. Let cook for another couple of minutes until spinach wilts.
- Season with salt, pepper, and optional nutmeg before serving hot!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg