Ingredients
Scale
- 1 lb Chicken breast, diced into bite-sized pieces
- 1 package (16 oz) Potato gnocchi (shelf-stable)
- 1 Yellow onion, diced
- 2 Carrots, shredded or finely diced
- 2 cloves Garlic, minced
- 4 cups Chicken broth (using bouillon saves money)
- 2 cups Fresh spinach, chopped
- 1.5 cups Low-fat milk
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- Salt and black pepper to taste
- 1 tablespoon Vegetable oil
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken breast and cook until browned on all sides, about 5 minutes. Toss in the diced onion and shredded carrots. Sauté for another 3 to 4 minutes until the vegetables soften. Stir in the minced garlic and dried thyme, cooking for 60 seconds until the kitchen smells incredible. Sprinkle the flour over the mixture and stir well to coat the chicken and veggies; this creates the base for our creamy texture.
- Slowly pour in the chicken broth while stirring constantly to prevent flour lumps. Bring the liquid to a gentle boil. Once bubbling, add the potato gnocchi. Reduce the heat to medium and let the soup simmer for about 5 to 7 minutes. You will know the gnocchi are ready when they float to the surface. Their starch will further thicken the broth, creating a luxurious mouthfeel without the need for expensive heavy cream.
- Turn the heat down to low. Pour in the milk and stir gently to combine. Add the chopped spinach and stir until it wilts into the hot soup, which usually takes about one minute. Taste the soup and add salt and black pepper as needed. Once the soup is hot and the greens are vibrant, ladle the mixture into bowls. Serve immediately while the gnocchi are at their softest and the broth is perfectly creamy.
- Cook Time: 30 minutes