Creamy Chicken Gnocchi Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

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

Directions

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.

Nutrition

• Calories: 452 kcal
• Total Fat: 19 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Cholesterol: 106 mg
• Sodium: 540 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 31 g