Ingredients
Gathering ingredients is the first step to creating this flavorful dish, and it’s easier than you might think. Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups half-and-half
- 1 cup shredded carrots
- 1 cup cooked, shredded chicken
- 1 pound potato gnocchi
- 1 cup fresh spinach leaves
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
Feel free to substitute with what you have on hand. For example, if you’re out of chicken, turkey works just as well, and you can use milk instead of half-and-half for a lighter version.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, celery, and garlic, sautéing until the vegetables are tender and aromatic, about 5 minutes.
- Stir in the flour, creating a paste-like consistency. This step reminds me of making roux for my abuela’s sauces, where patience is key.
- Slowly add the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a boil.
- Reduce the heat and add the half-and-half, allowing the soup to simmer gently. Stir in the shredded carrots, cooked chicken, and Italian seasoning.
- Add the potato gnocchi and let them cook in the soup for about 3-5 minutes, or until they float to the surface.
- Stir in the spinach leaves until they wilt. Season with salt and pepper to your taste.
- Let the soup simmer for a few more minutes to meld the flavors together. Serve hot, and enjoy with a side of crusty bread.
Cooking is an art, and like my grandmother taught me, trust your senses to guide you through each step.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International