Chicken and Gnocchi Soup

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 ½ teaspoons kosher salt (divided)
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  Unsalted Butter(30g)
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  Carrots
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  Celery(800g)
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  Yellow Onion
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  Evaporated Milk, Reduced Fat, Canned
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  Cornstarch(30g)
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  Italian seasoning(10g)
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  Thyme, Dried(3g)
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  1/2 teaspoon poultry seasoning (optional)
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  1/4 teaspoon celery salt
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  1/4 teaspoon ground black pepper (plus additional cracked black pepper for serving)
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  Garlic(15g)
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  Low Sodium Chicken Broth(960g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Gnocchi, Potato, Store-Bought(907g)
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  Spinach(113g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh

Instructions

1. 1Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken breast and sauté for 6–8 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Transfer to a plate and set aside.
2. 2Reduce heat to medium, add the butter to the pot, and let it melt. Once melted, add the carrots, celery, and onion. Sauté for 5–6 minutes over medium heat, stirring occasionally, until the onion turns translucent and vegetables begin to soften.
3. 3Stir in the garlic, Italian seasoning, and dried thyme. Cook for 30 seconds over medium heat until fragrant.
4. 4In a small bowl, whisk together the cornstarch and a few tablespoons of the evaporated milk until smooth. Pour the cornstarch slurry into the pot along with the remaining evaporated milk and chicken broth. Stir to combine, then reduce heat to medium-low. Partially cover the pot and simmer for 10 minutes, stirring occasionally, until the broth thickens slightly.
5. 5Stir in the gnocchi and partially cover again. Simmer for 8–10 minutes over medium-low heat, stirring occasionally, until the gnocchi is tender and floats to the surface.
6. 6Remove from heat. Slice or shred the reserved chicken and stir it back into the pot. Add the fresh spinach a handful at a time, stirring until each addition wilts completely before adding more.
7. 7Taste and adjust seasoning with salt and pepper as needed. If the soup is thicker than desired, stir in additional chicken broth or water to reach your preferred consistency.
8. 8Divide evenly into 8 airtight containers while hot. Cool to room temperature before sealing. Top each serving with grated Parmesan, fresh parsley, and black pepper when ready to eat.