Creamy Chicken Gnocchi Soup

Ingredients

• 3 tablespoons butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/4 cup (30 g) all-purpose flour
• 4 cups (950 ml) chicken broth
• 1 1/2 cups (360 ml) half-and-half or milk
• 2 cups cooked shredded chicken
• 1 lb (450 g) potato gnocchi
• 2 cups baby spinach
• 1 teaspoon dried thyme
• Salt, pepper and Parmesan for serving

Instructions

1. Melt the butter in a large pot. Cook the onion, carrots and celery 5 minutes, then add the garlic for 30 seconds.
2. Stir in the flour and cook 1 minute.
3. Slowly whisk in the broth, then the half-and-half. Add the thyme and simmer 5 minutes until slightly thickened.
4. Add the chicken and gnocchi and simmer 3 to 4 minutes, until the gnocchi float and are tender.
5. Stir in the spinach until wilted. Season and serve with Parmesan.

Tips for the best results

Add the gnocchi only a few minutes before serving so they stay pillowy. If reheating leftovers, add a splash of broth because the soup thickens as it sits.

Estimated values per serving.