Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
- 30 ml (2 tablespoons) olive oil, divided
- 500 g (about 1 lb) potato gnocchi
- 1 small onion, chopped
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 1.25 L (5 cups) chicken broth
- 5 ml (1 teaspoon) dried thyme
- 400 g (about 3 cups) shredded roasted chicken
- 125 ml (1/2 cup) 15% cooking cream
- 90 g (about 3 cups) baby spinach
- 30 ml (2 tablespoons) freshly grated Parmesan
- 15 ml (1 tablespoon) lemon juice
- Salt, to taste
Preparation
- In a large skillet, heat 15 ml (1 tablespoon) of olive oil over medium-high heat. Add the gnocchi directly to the skillet without boiling them first.
- Cook the gnocchi for 7 to 9 minutes, turning them regularly, until they are golden brown and tender on the inside. Set aside.
- In a large saucepan, heat the remaining oil over medium heat. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, until the vegetables begin to soften.
- Add the garlic and thyme, then continue cooking for 1 minute.
- Pour in the chicken broth. Bring to a boil, reduce the heat, and simmer for 8 to 10 minutes, until the vegetables are tender.
- Add the roasted chicken and cream. Simmer gently for 3 to 4 minutes.
- Stir in the spinach and Parmesan. Stir until the spinach has just wilted. Add the lemon juice and salt to taste.
- Ladle the soup into bowls, then add the toasted gnocchi at the last minute so they retain their lightly golden exterior and soft texture.
