Categories: Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 medium carrots, peeled and cut into 1/4-inch-thick rounds
- 3 celery stalks, diced
- Kosher salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- 6 cups water
- 1 bay leaf
- 2 sprigs fresh parsley
- 1 (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups) and carcass reserved
- 1 pound fresh potato gnocchi
- 1 (5-ounce) bag baby spinach
Directions
- Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots, and celery, season with salt and pepper, and sauté until softened, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
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Add the water, bay leaf, parsley, and chicken carcass. Bring to a boil, then reduce the heat to maintain a simmer. Place the lid on the pot so it is slightly ajar; simmer for 30 minutes.
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Remove and discard the chicken carcass, bay leaf, and parsley. Add the shredded chicken and gnocchi. Continue to simmer until the gnocchi is al dente, about 3 minutes, or according to package instructions.
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Add the spinach and cook until wilted, 1 to 2 minutes. Season the soup with salt and pepper as needed.