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Chicken Gnocchi Soup

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Ingredients
  

  • 3 tablespoons butter
  • 1 small yellow onion chopped
  • 2 celery ribs chopped
  • 2 medium carrots peeled and chopped
  • 3 cloves garlic minced
  • 3 tablespoons flour
  • 2 cups half n half
  • 4 cups low-sodium chicken broth
  • 2 teaspoons chopped fresh thyme
  • 2 ½ cups diced cooked chicken cut into bite-size pieces
  • 16 ounces potato gnocchi
  • 3 cups fresh baby spinach long stems trimmed
  • Red pepper flakes optional
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Step 1: In a Dutch Oven or a large pot over medium heat, melt the butter. Add the onions, celery, and carrots and cook until the onions and celery are tender, about 7-8 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.
  • Step 2: Sprinkle the flour over the vegetables and continue cooking for 2 minutes while stirring. Slowly stir in the half and half and chicken broth, alternating between the two.
  • Step 3: Bring the mixture to a gentle boil and then simmer until thickened about 10 minutes. Add the fresh thyme, cooked chicken, and potato gnocchi. Simmer for about 5 minutes.
  • Step 4: Stir in the spinach, red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted.