Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch ground nutmeg
  • 1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
  • 16 oz store-bought potato gnocchi
  • 3 cups fresh baby spinach, packed

Instructions:

  1. Place the pot over medium heat and melt the butter.
  2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the carrots have softened.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  5. Slowly pour in the chicken broth while whisking or stirring vigorously to ensure no lumps form.
  6. Add the cubed chicken breast, dried thyme, salt, pepper, and nutmeg.
  7. Bring to a gentle boil, then reduce heat to low and simmer for 10-12 minutes until the chicken is opaque and cooked through.
  8. Stir in the heavy cream and increase heat to medium-low.
  9. Add the gnocchi and simmer for 3-5 minutes, or until the gnocchi float to the surface.
  10. Fold in the fresh baby spinach and stir for 1 minute before serving.