Recipe by

Visit website

It's my favorite season: Soup season! Not that I don't eat soup year round, because let's be real... I do. But there's just something so great about sitting over a hot bowl of soup when the


Servings

8

Total time

30 minutes

Cuisines

Italian

Courses

Dinner


Ingredients

  • ¼ cup . olive oil (plus 2 Tbsp divided)
  • 1 medium yellow onion (diced)
  • 3 stalks celery (diced)
  • 2 medium carrots (diced)
  • 1 lb boneless skinless chicken breasts or thighs (diced)
  • 8 oz bag fresh baby spinach
  • 2 cloves garlic (minced)
  • 1½ tbsp Italian seasoning
  • 2 tsp poultry seasoning
  • 1½ tsp coarse salt
  • ½ tsp ground black pepper
  • 1 pinch cayenne pepper
  • ¼ cup all-purpose flour
  • 4 cups unsalted chicken stock
  • 12 oz can evaporated milk
  • 1 lb package whole wheat gnocchi
  • 1 tsp Worcestershire sauce
  • ½ cup shaved Parmesan cheese (divided)


Method

  1. Heat ¼ cup olive oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrots and saute 3-4 minutes, until starting to soften. Add chicken and saute 3-4 minutes, until browned.

    Stir in spinach and garlic and saute 1-2 minutes, until wilted. Stir in Italian seasoning, poultry seasoning, salt, black pepper and cayenne. Add additional 2 tablespoons of oil and turn heat to medium-high.

    Stir in flour and allow to cook 1-2 minutes, stirring constantly. Stir in chicken stock and evaporated milk and bring to a low boil. Add gnocchi and cook on a simmer 4-5 minutes, until gnocchi is tender.

    Remove pot from heat and stir in Worcestershire sauce and ¼ cup Parmesan cheese. Taste and adjust seasoning, if necessary. Serve with remaining shaved Parmesan.
  2. View the recipe instructions at The Gourmet RD

View this recipe plus 5,000 more in our FREE app

Preview in browser for now