- Soup
- Main
- Chicken
- American
- One pot
- Stovetop
- Kid-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 2 tbsp
olive oil
- 1 1/4 lb
boneless skinless chicken thighs, cut into 3/4-inch pieces
salt, to taste
black pepper, to taste
- 4 tbsp
butter
- 1
yellow onion, finely chopped
- 2
carrots, peeled and diced small
- 2
celery stalks, diced small
- 3 cloves
garlic, minced
- 1 tsp
fresh thyme leaves, chopped (or 1/2 tsp dried)
- 1/4 cup
all-purpose flour
- 4 cups
chicken broth
- 2 cups
half-and-half
- 1 package
shelf-stable potato gnocchi (16 oz)
- 5 oz
baby spinach
- 1/4 tsp
grated nutmeg (optional)
Contains milk (butter, half-and-half) and wheat (all-purpose flour).
Not checked: shelf-stable potato gnocchi (16 oz).
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Pat the chicken dry and season it all over with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.
5 min
- 2 tbsp olive oil
- 1 1/4 lb boneless skinless chicken thighs
- salt
- black pepper
- Step 2
Add the chicken in a single layer and cook, stirring only once or twice, until browned on the outside and cooked through, 6 to 8 minutes. Scoop it onto a plate and set aside.
8 min
- Step 3
Turn the heat to medium and melt the butter in the same pot. Add the onion, carrots and celery with a pinch of salt and cook, stirring now and then, until softened, about 7 minutes. Stir in the garlic and thyme and cook 1 minute more.
8 min
- 4 tbsp butter
- 1 yellow onion
- 2 carrots
- 2 celery stalks
- 3 cloves garlic
- 1 tsp fresh thyme leaves
- Step 4
Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes, until the flour smells toasty and coats everything in a paste.
2 min
- 1/4 cup all-purpose flour
- Step 5
Pour in the chicken broth a splash at a time at first, stirring to work out lumps, then add the rest along with the half-and-half. Bring to a gentle simmer, stirring often so the bottom doesn't scorch.
6 min
- 4 cups chicken broth
- 2 cups half-and-half
- Step 6
Add the gnocchi and simmer gently, stirring occasionally, until the gnocchi are pillowy and floating and the soup has thickened, 4 to 5 minutes.
5 min
- 1 package shelf-stable potato gnocchi (16 oz)
- Step 7
Stir in the spinach, the reserved chicken and any juices, and the nutmeg. Cook just until the spinach wilts, about 2 minutes. Taste and add salt and pepper until it tastes bright and savory. If the soup is thicker than you like, loosen it with a splash more broth.
2 min
- salt
- black pepper
- 5 oz baby spinach
- 1/4 tsp grated nutmeg
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026