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  • 1/3 cup butter, cubed
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 celery ribs, chopped
  • 6 garlic cloves, minced
  • 3/4 cup all-purpose flour
  • 6 cups half-and-half cream
  • 4 cups cubed rotisserie chicken
  • 3 large carrots, shredded
  • 1 tablespoon chicken base
  • 1-1/2 teaspoons dried thyme
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 package (16 ounces) potato gnocchi
  • 1 cup fresh baby spinach, thinly sliced


  1. In a stockpot, heat butter and oil over medium heat. Add onions and celery. Cook and stir until tender, 7-9 minutes. Add garlic; cook 1 minute longer.
  2. Stir in flour until blended; gradually add cream. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in chicken, carrots, chicken base, thyme, parsley, salt and poultry seasoning; heat through.
  3. Meanwhile, in a Dutch oven, bring broth to a boil. Add gnocchi and cook until they float (do not drain). Carefully add gnocchi and broth to the soup. Stir in spinach. Cook and stir until spinach is wilted.
Chicken Base
Look for chicken base near the broth and bouillon.

Nutrition Facts

1-1/2 cups: 544 calories, 29g fat (15g saturated fat), 148mg cholesterol, 1338mg sodium, 38g carbohydrate (8g sugars, 3g fiber), 27g protein.

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