This Italian restaurant favorite was a must-have in our home, so we created our own version of this delicious soup. It’s rich, creamy, and bursting with flavor, making it the perfect comfort food. Whether served as a starter or a meal on its own, this soup is sure to impress!
Ingredients:
1 lb. Chicken Breast (cooked and cubed)
4 Tbsp. Butter
1/4 cup Unbleached Flour
3 medium Carrots (grated or sliced)
3 Celery Stalks (sliced)
1 medium Onion (diced)
2 Garlic Cloves (minced or pressed)
1 tsp. Dried Basil
1/2 tsp. Dried Thyme
1 tsp. Celtic Salt
4 cups Chicken Stock
1 lb. Gnocchi
1 cup Heavy Cream
1 1/2 cup Fresh Spinach
1/2 cup Parmesan Cheese
1/2 tsp. Celtic Salt
1/4 tsp. freshly cracked Black Pepper
Instructions:
- Melt butter in a stockpot over medium-high heat. Add carrots, celery, onion, and garlic until onions are translucent. (Approximately 5-6 minutes)
- Stir in flour and allow to cook for 1 minute while stirring to prevent burning to the bottom.
- Pour in chicken stock and stir to combine.
- Add cooked chicken, basil, and thyme, and bring to a boil.
- Once boiling, stir in heavy cream and lower to a simmer.
- Add the gnocchi to the pot and cook for at least 15 minutes (or if using store-bought gnocchi cook for the length of time directed on the package)
- After gnocchi is cooked, add fresh spinach and allow to cook until wilted (Approximately 3-5 minutes)
- Stir in parmesan cheese.
- Add salt and pepper to taste.
- Serve with a side of fresh bread, garnished with parmesan cheese.
- Enjoy!