Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 cup yellow onion, diced
  • 1 cup carrots, shredded
  • 0.75 cup celery, diced
  • 2 cups fresh baby spinach, roughly chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken stock
  • 16 oz potato gnocchi, shelf-stable or refrigerated
  • 2 cups half-and-half
  • 0.25 cup all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried thyme
  • 0.5 tsp rubbed sage
  • 0.25 tsp ground nutmeg
  • fine sea salt to taste
  • freshly cracked black pepper to taste

Instructions:

  1. Sear the chicken. Place your Dutch oven over medium high heat and add the butter and olive oil. Once the butter is foaming, drop in the cubed chicken and a pinch of salt. Cook for 4–5 minutes until the chicken is opaque and slightly golden. Note: We aren't looking for a deep crust here, just enough to seal the juices and leave some flavor behind.
  2. Reserve the protein. Use a slotted spoon to remove the chicken from the pot, leaving as much fat behind as possible. Set the chicken aside on a clean plate.
  3. Sauté the aromatics. Toss the onion, carrots, and celery into that remaining fat. Sauté for 5-6 minutes until the onions turn translucent and the carrots soften slightly. This base is very similar to a slow simmered beef soup, but we are using high heat to move things along. Note: If the pan looks dry, add a tiny splash more oil.
  4. Toast the flour. Reduce the heat to medium. Stir in the minced garlic, thyme, and sage for 60 seconds. Sprinkle the flour over the vegetables and stir constantly for 2 minutes until the flour smells slightly nutty. Note: This step is vital to avoid a raw flour taste in your finished soup.
  5. Deglaze the pot. Slowly pour in the chicken stock while whisking vigorously. Make sure to scrape the bottom of the pot to release the browned bits.
  6. Simmer the base. Bring the mixture to a gentle simmer. You’ll see it start to thicken slightly as the flour hydrates.
  7. Cook the gnocchi. Add the potato gnocchi directly into the simmering broth. Cook for 3-5 minutes until the gnocchi float to the surface. Note: Don't walk away; they cook fast!
  8. Incorporate the cream. Lower the heat to low. Stir in the half and half, ground nutmeg, and the reserved cooked chicken.
  9. Wilt the greens. Fold in the chopped baby spinach and stir for about 30-60 seconds until the leaves are wilted and bright green.
  10. Final Seasoning. Taste the broth. Add sea salt and freshly cracked black pepper as needed. Serve immediately while the gnocchi are at their softest. Mediterranean Chicken Gyro Recipe: 39 Min — Master Mediterranean Chicken Gyro with Creamy Feta Tzatziki using our streaml...Hearty Beef and Barley Soup for 6 Servings — Master hearty beef and barley soup with our restaurant-style, zero-thickener ...Chicken Gyro Recipe: Flavorful Meal for 4 — Master the Mediterranean Chicken Gyro Recipe for a Flavorful Meal using a lac... $img_2$