Ingredients

• 1 tablespoon olive oil

• 1 cup diced yellow onion

• 3/4 cup diced celery

• 3/4 cup diced carrot

• 2 teaspoons minced garlic

• 5 tablespoons unsalted butter

• 1/8 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon Italian seasoning

• 1 teaspoon chicken bouillon powder

• 1/2 teaspoon dried parsley

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• 6 tablespoons flour

• 3 cups reduced-sodium chicken broth

• 2 cups whole milk

• 1/3 cup heavy cream

• 1 bay leaf

• 1 (16-ounce) package gnocchi

• 2 cups baby spinach

• 2 cups shredded rotisserie chicken

• fresh thyme optional

• Hearty buttered bread optional

 

Instructions

• Heat oil in a large pot over medium heat. Add diced onion, celery, and carrots. Cook, stirring occasionally, for 7–9 minutes until the vegetables are tender. Add minced garlic and cook for another 30 seconds, stirring constantly.

• Add salt, pepper, Italian seasoning, chicken bouillon, parsley, oregano, and thyme. Stir for 15 seconds to combine. Add the butter and stir until it melts.

• Sprinkle flour over vegetables and whisk constantly for 1 minute. Gradually pour in the chicken broth, continuing to whisk until smooth and slightly thickened. Add the bay leaf, milk, and cream. Bring the mixture to a boil.

• Once boiling, add the gnocchi and cook according to package instructions, but reduce the cooking time by 1 minute.

• Reduce heat to low. Stir in spinach and chicken. Cook for 1–2 minutes until the spinach is wilted and the chicken is heated through. Remove the bay leaf and adjust seasoning as needed.

• Ladle the soup into bowls and garnish with fresh thyme if desired. Serve with hearty buttered bread on the side.