Chicken Gnocchi Soup

INGREDIENTS

• 3 tablespoons butter
• 1 small yellow onion, chopped
• 2 ribs of celery, chopped
• 2 medium carrots, peeled and chopped
• 3 garlic cloves, chopped
• 3 tablespoons flour
• 2 cups half-and-half
• 4 cups low-sodium chicken broth
• 2 teaspoons chopped fresh Thyme
• 2 ½ cups diced cooked chicken, cut into small 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

INSTRUCTIONS

In a large pot or saucepan Melt the butter in a saucepan over medium heat. Add onions, celery, and carrots and cook until onions and celery are soft, about 7 to 8 minutes. Reduce heat to low, add garlic and cook, stirring, 1 minute.
Sprinkle the flour over the vegetables and continue to cook, stirring, for 2 minutes. Gradually add half of the chicken broth alternately.Bring the mixture to a gentle boil, then simmer until thickened, about 10 minutes. Add the fresh thyme, cooked chicken and potato gnocchi. Let simmer for about 5 minutes.
Add spinach and red pepper flakes and season with salt and freshly ground black pepper. Cook over low heat until spinach is wilted.

NOTES

Take a cooked roast chicken. They are delicious and easy to cut or crumble the day of cooking or reheating. I often pick them up at Costco.
Cut the onions, celery and carrots into small pieces so they cook quickly and dinner is on the table in no time.
Other fresh herbs that can be used include chopped rosemary, parsley or basil.If available, purchase frozen gnocchi or fresh gnocchi. It contains fewer preservatives and tastes better than dried gnocchi.
Use baby spinach or coarsely chopped spinach and remove long stems.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.To freeze, let it cool completely. Then pour into resealable freezer bags or a sturdy freezer container. Freeze for up to 3 months. Soups that contain dairy products may change their consistency when frozen. Thaw in the refrigerator overnight.It’s best to heat them slowly over low heat.

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