Chicken, Spinach & Gnocchi Soup

Recipe by The Gourmet RD

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

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.

View the recipe instructions at The Gourmet RD