Creamy chicken gnocchi soup with spinach and parmesean

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Step 1

Heat medium skillet over medium heat with 1 tsp olive oil and add chicken (can add garlic salt and italian seasoning if you would like). Cook until cooked through, 5-9 minutes.

Step 2

Coarsely chop spinach.

Step 3

Stem and coarsely chop thyme.

Step 4

Place a medium pot over medium-high heat and add 2 tsp olive oil. Add carrot and celery blend to hot pot and stir until softened.

Step 5

Add minced garlic and parsley and stir until fragrant, 30-60 seconds.

Step 6

Add 1/2 tsp thyme and flour to hot pot and stir until no dry flour remains.

Step 7

Stir in water, heavy whipping cream, mirepoix base, poultry seasoning, 1/4 tsp salt, and a pinch of pepper. Bring to a simmer.

Step 8

Once simmering, stir often until vegetables are tender and soup is slightly thickened, 6-8 minutes. While soup simmers, continue recipe.

Step 9

Place a medium non-stick pan over medium heat and add 1 tbsp olive oil. Add gnocchi to hot pan and stir occasionally until tender and golden brown, 5-7 minutes. Remove from burner.

Step 10

Add gnocchi, spinach, chicken, and cheese to pot with soup. Stir until combined and spinach is wilted, 1-3 minutes.