Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 tablespoon 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 white 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
- 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 onion, grated carrots, and celery; sauté until softened (about 5 minutes). Stir in minced garlic and cook for another minute.
- Pour in apple vinegar while scraping any bits off the bottom of the pot. Sprinkle in flour and mix well; cook for about 2 minutes.
- Gradually whisk in chicken broth until smooth, then stir in warmed half-and-half. Bring to a simmer before adding thyme leaves and Italian herbs.
- Stir in gnocchi and shredded rotisserie chicken; simmer for 5–7 minutes until gnocchi are cooked through.
- Add chopped spinach just before serving, seasoning with nutmeg (if desired), salt, and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 480
- Sugar: 6g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg