Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion (chopped)
  • 2 sticks celery (chopped)
  • 3 medium carrots (sliced or chopped)
  • 2 cloves garlic (minced)
  • 7 ounces cremini mushrooms (sliced)
  • 4 cups chicken broth or stock
  • 1 cup water
  • 1/4 teaspoon Italian seasoning
  • 2 cups cooked chicken (I used rotisserie)
  • 1 pound potato gnocchi
  • 1 cup heavy/whipping cream
  • 2 cups fresh baby spinach (packed)

Instruction

  • Add the oil and butter to a large soup pot over medium-high heat.
  • Add the onion, celery, and carrots to the pot. Sauté for 8-10 minutes with the lid slightly ajar. Stir once or twice during this time.
  • Add the garlic and mushrooms to the pot and cook for a few minutes.
  • Stir in the chicken broth, water, Italian seasoning, chicken, and gnocchi. Increase the heat to high and bring the soup to a boil. 
  • Reduce the heat to a gentle simmer and cook for 10 minutes. 
  • Stir in the cream and spinach. Cook for a few more minutes until the spinach is wilted and the soup is heated through. Season with salt & pepper as needed and serve.