Creamy Chicken Gnocchi Soup
Ingredients:
– 3 tbsp butter
– 1 small yellow onion, finely chopped
– 2 celery ribs, finely chopped
– 2 medium carrots, peeled and finely chopped
– 3 cloves garlic, minced
– 3 tbsp all-purpose flour
– 2 cups half and half
– 4 cups low-sodium chicken broth
– 2 tsp fresh thyme leaves, chopped
– 2 ½ cups cooked chicken, diced into bite-size pieces
– 16 oz potato gnocchi
– 3 cups fresh baby spinach, trimmed
– Red pepper flakes (optional)
– Salt and freshly ground black pepper, to taste
Instructions:
1. In a Dutch oven or large pot over medium heat, melt the butter. Add the onion, celery, and carrots, and cook until softened, about 7-8 minutes.
2. Reduce the heat to low and stir in the garlic, cooking for an additional minute.
3. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly.
4. Slowly pour in the half and half and chicken broth, alternating between the two while stirring constantly.
5. Bring the mixture to a gentle boil, then reduce the heat and simmer until thickened, about 10 minutes.
6. Add the fresh thyme, cooked chicken, and potato gnocchi. Simmer for an additional 5 minutes.
7. Stir in the spinach and red pepper flakes, if using. Season with salt and pepper to taste.
8. Simmer until the spinach is wilted and the soup is heated through. Adjust seasoning if necessary before serving. Enjoy!
