Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 cup diced yellow onion
- 3/4 cup grated carrots
- 1/2 cup thinly sliced celery
- 2 large garlic cloves, minced (about 2–3 teaspoons)
- 1/2 cup dry apple cider 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 (either refrigerated or shelf-stable)
- 2 cups cooked rotisserie chicken breast, shredded or cubed
- 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, heat butter and olive oil over medium heat. Add onion, carrots, and celery; cook until softened (about 5 minutes). Stir in garlic and cook for another minute.
- Deglaze the pot with apple cider vinegar, scraping up any bits stuck to the bottom. Sprinkle in flour and stir well; cook for 2 minutes.
- Gradually add chicken broth while stirring, then mix in half-and-half, thyme, and Italian herbs. Bring to a gentle simmer.
- Add gnocchi and shredded chicken; cook until gnocchi floats to the top per package instructions.
- Stir in chopped spinach until wilted. Adjust seasoning with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 860mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 70mg