Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 cup diced yellow onion
- 3/4 cup grated carrots
- 1/2 cup thinly sliced celery
- 2 large garlic cloves, minced
- 1/2 cup dry apple cider vinegar
- 4 cups chicken broth
- 2 cups half-and-half
- 1 pound gnocchi
- 2 cups cooked rotisserie chicken breast, shredded
- 2 cups fresh spinach
Instructions
- In a large pot over medium heat, melt the butter with olive oil. Sauté the onion, carrots, and celery until softened (5–7 minutes). Add garlic and cook for another minute.
- Sprinkle flour over vegetables and stir to combine. Gradually add apple cider vinegar while stirring continuously.
- Slowly pour in chicken broth, stirring to prevent lumps; bring to a gentle boil.
- Reduce heat and stir in warmed half-and-half along with thyme and Italian herbs; simmer for another 5 minutes.
- Add gnocchi and cook according to package instructions until they float.
- Stir in shredded chicken and spinach, heating through for a few minutes.
- Season with nutmeg (if desired), salt, and pepper before serving hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg