Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons salted butter
  • ½ large white onion (diced)
  • 1 teaspoon salt (separated)
  • 3 celery stalks (diced)
  • 4 cloves garlic (minced)
  • 1 lb. boneless skinless chicken thighs (4 small thighs)
  • 5 cups chicken broth
  • ¼ cup all purpose flour
  • 2 cups chopped spinach
  • 2 cups matchstick carrots
  • 1 lb. gnocchi
  • ½ cup heavy cream
  • ¼ teaspoon pepper

Instruction

  • Heat a large Dutch oven over medium/high heat. Add butter. When the butter is melted add the onion to the pot and sprinkle with ¼ teaspoon salt. Saute the onion for 3-4 minutes.
  • Add the celery and garlic to the pot, stir, and saute for an additional 3-4 minutes. 
  • Next, add the chicken thighs (thigh side down) to the Dutch oven and brown the chicken for 1 minute. 
  • Pour the chicken broth over all of the ingredients and add the remaining salt to the pot.  Bring to a boil. 
  • Turn heat to medium/low, cover, and let simmer for 10 minutes or until the chicken thighs are cooked. 
  • Carefully remove the chicken thighs from the Dutch oven and shred with 2 forks. Set aside. 
  • Add the spinach, carrots, and gnocchi to the pot and turn the heat back to medium/high and let the soup simmer until the gnocchi floats to the top of the soup. Turn heat to low. 
  • Carefully remove 1 cup of hot broth from the pot and create a slurry by adding the flour to the 1 cup of hot broth. Whisk the two together until a thick slurry forms. 
  • Use a spatula to scrape the slurry back into the pot and whisk the slurry into the soup. The soup should thicken quickly. 
  • Add the chicken back into the soup and mix. 
  • Remove the soup from the heat and slowly add the heavy cream to the pot. Mix until the cream is combined into the soup.
  • Add black pepper and stir. 
  • Heat the soup to the desired temperature over low heat and enjoy.