Scale

2 cups shredded chicken

1 package (16 oz) gnocchi

4 cups chicken broth

1 cup heavy cream

1 cup diced carrots

1 cup diced celery

1 small onion, chopped

2 cups fresh spinach

3 garlic cloves, minced

1 tsp Italian seasoning

1 tbsp olive oil

1 tbsp butter

Salt and black pepper to taste

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1. In a large pot, heat olive oil and butter over medium heat.

2. Add onion, carrots, and celery; sauté until soft (about 5–7 minutes).

3. Stir in garlic and Italian seasoning; cook for 1 minute.

4. Pour in chicken broth and bring to a gentle boil.

5. Add gnocchi and cook until they float (about 3 minutes).

6. Stir in shredded chicken and heavy cream.

7. Simmer for 5 minutes to blend flavors.

8. Add spinach and cook just until wilted.

9. Taste and adjust seasoning with salt and pepper.

10. Serve hot with crusty bread.

Leftover rotisserie chicken works perfectly.

Add extra broth when reheating; soup thickens as it sits.

You can use kale instead of spinach for a sturdier green.