Ingredients
Scale
- 1 chopped small yellow onion
- 3 tablespoons butter
- 3 minced garlic cloves
- 2 peeled, chopped carrots
- 2 chopped celery ribs
- 2 cups Half & Half
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 pound potato gnocchi
- 2 teaspoons chopped fresh thyme
- 3 cups baby spinach
- 2½ cups diced cooked chicken
- Red pepper flakes (optional)
- Salt and black pepper, to taste
Instructions
- Melt the butter in a pot on the stove and then add the celery, carrots and onion.
- Cook for about 7 minutes and then reduce the heat and add the garlic.
- Cook for 1 more minute.
- Sprinkle in the flour and cook for 2 minutes, stirring all the time.
- Slowly add the chicken broth and the Half & Half, stirring well.
- Bring the mixture to a boil and simmer for 10 minutes until thick.
- Add the chicken, thyme and gnocchi, and simmer for 5 minutes.
- Stir in the spinach, red pepper flakes (if using) and season with salt and pepper.
- Cook until the spinach has wilted and then serve hot.
- Cook Time: 35 minutes