Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 2 carrots, peeled and diced (approx. 1 cup / 120g)
  • 2 celery stalks, diced (approx. 1 cup / 100g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1 teaspoon dried Italian seasoning (5ml)
  • ½ teaspoon salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • 6 cups chicken broth (1.4 liters)
  • 1 pound cooked chicken, shredded (450g)
  • 1 (16-ounce) package potato gnocchi (450g)
  • 1 cup heavy cream (240ml)
  • ½ cup chopped fresh spinach (15g)
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped, for serving

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, Italian seasoning, salt, and pepper and cook for 1 minute more, until fragrant.
  2. Pour in chicken broth and bring to a simmer. Stir in shredded chicken.
  3. Add gnocchi and cook according to package directions, typically about 3-5 minutes, or until they float to the surface and are tender.
  4. Reduce heat to low. Gently stir in heavy cream and spinach (if using). Heat through, but do not boil.
  5. Ladle soup into bowls. Garnish with grated Parmesan cheese and fresh parsley, if desired.