Ingredients
Scale
- 2 tablespoons salted butter
- 2 tablespoons avocado oil
- 1 small sweet onion, diced
- 2 celery ribs, diced
- 2 medium carrots, peeled and diced
- 3 garlic cloves, finely minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 1 ¼ pounds boneless skinless chicken thighs
- 1 ½ cups half and half
- 1 pound potato gnocchi
- 2 cups chopped spinach
- Fresh flat-leaf parsley, chopped, optional
Instructions
- Heat butter and avocado oil in a large pot over medium heat. Add onion, celery, and carrots; cook 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Stir in chicken broth, thyme, oregano, salt, and black pepper.
- Add chicken thighs, ensure submerged. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15-20 minutes until chicken is cooked.
- Remove chicken, shred with forks, and return to pot. Stir in half and half and bring to a boil.
- Add gnocchi and spinach; cook 1-2 minutes until gnocchi floats.
- Serve with fresh parsley, if desired.
Notes
- To lighten the soup, mix 2 cups warmed milk with 4 tablespoons cornstarch instead of half and half.
- Chicken thighs provide optimal flavor, but breasts can be used.
- Store-bought potato or cauliflower gnocchi works; homemade gnocchi is optional.
- Cool completely before storing in airtight containers in fridge for 3-4 days; gnocchi will soften over time.
- Freeze soup before adding gnocchi for best results; freezes 3-4 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 426
- Sugar: 5 g
- Sodium: 1493 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 125 mg