Ingredients
Method
Soup Pot Walkthrough:
- Sauté Aromatics: Melt butter with olive oil in a large heavy Dutch oven or soup pot over medium heat. Add diced onion, celery, and matchstick carrots. Sauté for 5 to 6 minutes until vegetables soften and onions turn translucent.
- Add Garlic & Build Roux: Stir in minced garlic and cook for 1 minute until fragrant. Sprinkle 3 tablespoons of flour over the vegetables, stirring constantly for 1 to 2 minutes to cook out raw flour taste.
- Whisk in Broth & Seasonings: Slowly pour in the chicken bone broth in a steady stream while whisking continuously to dissolve the flour into a smooth, lump-free liquid. Stir in dried thyme, ground nutmeg, sea salt, and black pepper. Bring to a gentle boil.
- Add Cream & Shredded Chicken: Reduce heat to medium-low. Pour in half-and-half (or heavy cream) and add the cooked shredded chicken breast. Simmer gently for 5 minutes, allowing flavors to marry.
- Cook the Gnocchi: Add the uncooked potato gnocchi directly into the simmering soup pot. Simmer gently for 3 to 4 minutes—the gnocchi will float to the top and turn cloud-soft and pillowy as they cook through.
- Finish with Spinach & Parmesan: Stir in the chopped baby spinach and freshly grated Parmigiano-Reggiano. Stir continuously for 1 to 2 minutes until the spinach wilts into vibrant emerald ribbons and the parmesan melts into a silky glaze.
- Ladle & Garnish: Taste and adjust salt and pepper if needed. Ladle steaming soup into warm rustic bowls. Top with extra shaved parmesan cheese and freshly cracked black pepper. Serve with warm golden garlic breadsticks!