Chicken Gnocchi Soup
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
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.
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.
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.
Stir in the spinach, red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted.