Ingredients:

1 large boneless, skinless chicken breast, cooked

4 tablespoons butter

1 1/2 cup chopped onion

1 cup chopped celery

2 cloves garlic, finely minced

1/4 cup flour

4 cups half-and-half

3 cups chicken broth (see note below)

1 1/2 cup shredded carrots

1 cup fresh spinach, stemmed and roughly chopped

1/4 teaspoon dry thyme or 1 teaspoon fresh thyme leaves

1/4 cup finely minced fresh parsley or 1 tablespoon dry parsley

1 pound packaged gnocchi

salt

pepper

1/2 cup parmesan cheese and fresh parsley for garnish

Directions:

1. 1. Place a large soup pot over medium heat and melt the butter. Add onion and celery and cook, stirring frequently for about 5 minutes. Add garlic and stir until fragrant, about 1 minute.
2. 2. Sprinkle flour into the pan and whisk to coat the vegetables and absorb the butter, about 1 minute. Gradually whisk in the half-and-half, stirring and simmering over low heat for 5 minutes until thickened. Gradually add the broth and whisk another 2 minutes.
3. 3. Stir in the diced chicken, carrots, spinach, thyme and parsley, then drop in the gnocchi and continue to cook over low heat, stirring occasionally, for 5 – 8 minutes until gnocchi are cooked and float to the top. Add salt and pepper to taste. Ladle into individual soup bowls and garnish with Parmesan and parsley if desired.

Bon Appetit!