Chicken Gnocchi Soup
2-3 lbs. boneless, skinless chicken breasts or thighs, cooked and chopped
2 tbsps. olive oil
1 large yellow onion, diced
3 large carrots, peeled and diced
2 stalks celery, chopped
4 cloves garlic, chopped
¼ cup all-purpose flour
5 cups chicken broth or stock
½ tsp. Italian seasoning
¼ tsp. dried thyme
½ tsp. kosher salt
½ tsp. black pepper
1 lb. dried gnocchi (potato)
6 oz. baby spinach, rinsed and roughly chopped
2 cups half-and-half
Heat the olive oil over medium heat in a large stock pot. Add the onion, carrot and celery. Cook, stirring occasionally, until softened, 10-12 minutes, adding the garlic during the last minute of cooking.
Add the flour and cook, stirring constantly, until evenly combined and vegetables are well coated, about 1 minute. Gradually stir in the chicken stock or broth and bring to a simmer. Add the chicken, Italian seasoning, salt and pepper, and return to a simmer over medium heat. Reduce the heat to medium-low and simmer until the chicken is heated through, about 5 minutes.
Stir in the gnocchi and cook, covered, stirring occasionally, until tender and fluffy, 4-5 minutes. Stir in the spinach and half-and-half. Cook, stirring occasionally, until well combined and spinach is tender, about 1-2 minutes. Remove from heat. Season with salt and pepper. Serve.
