Sort ingredients
catheybennett
QR Code
Listen
Pdf
Heat 4 tablespoons butter in a large pot over medium heat.
Add 1 small diced onion, 1 cup sliced celery, and 1 cup matchstick carrots along with a couple larger pinches of salt and pepper. Cook, stirring occasionally for about 8 minutes.
Add 6 cloves minced garlic, 2 teaspoons Italian seasoning, ½ teaspoon rubbed sage, and a couple pinches of salt and pepper. Cook for another minute, stirring frequently.
Sprinkle in ¼ cup flour and cook for another minute, stirring frequently.
Stir in ¼-½ cup chicken broth to deglaze the pan and scrape all the yummy bits off the bottom.
Stir in the remaining chicken broth along with the 1 ½ cups heavy cream and a few pinches of salt and pepper.
Bring the soup to a simmer over medium-high heat. Add 1 pound potato gnocchi and 2 cups shredded chicken.
Gently simmer over medium-low heat for about 3-5 minutes or until the gnocchi is cooked through.
Stir in 1 ½ cups fresh spinach and 1 teaspoon balsamic vinegar. Stir until the spinach wilts.
Season to taste with salt and pepper and enjoy!