Creamy Chicken + Gnocchi Soup

I've always preferred chicken and dumpling soup over chicken noodle or chicken and rice soup; something about the size and texture of the dumplings I guess. So using gnocchi instead of dumplings was just as appealing to me, and this has easily become one of my new favorite soups.

RECIPE

Makes 4-6 servings. | Prep time: 5 mins | Cook time: 15-20 mins

Ingredients:

• 3 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 stalks celery, chopped

• 2 carrots, chopped (I used purple carrots, but obviously any will do!)

• 1-1/2 teaspoons minced garlic

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 cup white whole wheat flour (or all-purpose flour)

• 2 cups half-and-half cream

• 4 cups chicken (or vegetable) broth

• 1/2 teaspoon ground thyme or 1 tablespoon fresh thyme

• 2 cups fresh baby spinach leaves or 1 cup frozen chopped spinach

• 2 cups cooked chicken breast, diced or shredded

• 1 16-ounce package potato gnocchi

Instructions:

1. In a large pot, add butter and olive oil and set on stove at medium-high heat. Once melted, add onion, celery, carrots and garlic; saute until tender and onions are translucent. Sprinkle in salt and black pepper and then stir in the flour to create a roux. Cook for another minute, stirring occasionally until golden.

2. Slowly add the half-and-half and broth; stir until it starts to thicken. Add the thyme, spinach, cooked chicken and gnocchi. Simmer for about 4-5 minutes or until gnocchi is cooked and soup is thickened. Season with salt and pepper to taste and enjoy!

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