Chicken Gnocchi Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 tablespoons olive oil

3/4 cup diced celery

3/4 cup diced yellow onion

1/2 cup finely diced carrots

2 cloves garlic, minced

4 cups low-sodium chicken broth (I like Better than Bouillon)

2 cups rotisserie chicken, shredded or cubed

1/2 teaspoon dried thyme

16 ounces potato gnocchi

2 cups half and half

1 cup baby spinach, chopped

salt and pepper to taste

Directions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the celery, onion, and carrots. Saute for 2-3 minutes or until veggies start to soften. Add the garlic and cook for 30 seconds.

Add the chicken broth, chicken, and thyme. Bring mixture to a boil and add the gnocchi. Reduce heat to a medium simmer and cook gnocchi for about 8-10 minutes or until tender.

Stir in the half and half and spinach. Simmer for 2-3 minutes or until spinach is wilted. Add salt and pepper to taste. Soup will thicken as it sits.

Notes

Vegetables and chicken should be relatively the same size as the gnocchi.