Ingredients:
- 1 rotisserie chicken
- 8 cups chicken broth
- 2 cups cream
- 1 medium onion
- 3 stalks celery
- 3 cups fresh spinach
- 2 cloves of garlic
- 1/8 teaspoon of nutmeg
- 1 teaspoon Lawry's Seasoning Salt
- 2 boxes of gnocchi
- 3 Tablespoons butter
Prep:
- Dice up the onion and celery and mince the garlic.
- Remove skin from chicken and pull chicken into bite size pieces (or chop it up with a knife if you prefer) and set aside.
- Rough chop spinach and set aside.
- In a large pot, melt the butter.
- Add onion, celery and garlic to melted butter and saute on medium heat until onions are slightly translucent.
- Once vegetables are sauteed, add chicken broth to pot and bring to a boil.
- Add gnocchi to boiling chicken broth and let boil for 4-5 minutes. (Gnocchi will float to the top when ready).
- Add chicken to the pot.
- Pour cream into the mix.
- Sprinkle in nutmeg and seasoning salt.
- Add spinach to the pot and let simmer for ten minutes, stirring occasionally.
