Guys, I am actually surprised by how amazing this soup tastes…
Even better than the taste, it only took about 45-60 minutes to make from start to finish! I’m sad that I just created this recipe now, considering we’re entering the warmer months, but I don’t even care.
- 1 chicken breast on the bone
- 1 tbs olive oil
- 1 stalk celery, diced fine
- 1 c. onion, diced fine
- 1/2 c. carrot, shredded (I use a cheese grater)
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cloves garlic, minced
- 1/4 c. flour
- 2 c. half and half
- 6 c. chicken broth
- 1 cube chicken bouillon (You’re lying if you say you never use bouillon.)
- 1 c. spinach, chopped
- 12 oz package gnocchi
- Additional salt and pepper
Preheat the oven to 400°. Grease the bottom of a oven-safe dish. Place the chicken in the dish, sprinkle with salt and pepper, cover, and bake until cooked throughout.
In a large pot, heat the olive oil on medium heat and add the celery, onion, and carrots. Add the salt and pepper. Cook until very tender and translucent. Add the garlic and cook until very aromatic.
Add the flour and combine well. Once combined, add the chicken stock and half and half. Bring to a boil. Add the chicken bouillon to the pot and stir until melted. (The soup will thicken as it cooks.)
Once boiling, reduce the soup to a simmer. Add the spinach and gnocchi and simmer for 15-20 minutes.
Once the chicken is cooked, remove from the oven and shred. Add the shredded chicken to the soup and stir.
Simmer for an additional 5-10 minutes.
Garnish with cracked black pepper and Parmesan cheese and enjoy!