Creamy Chicken Gnocchi Soup - SOUPer Bowl Sunday #5 -Hearty, Delicious- Feeds a Crowd - Freezes Well

Creamy Chicken Gnocchi Soup

5 Tablespoons butter
1 large onion, finely diced
3 celery ribs, finely diced
3 carrots, peeled and finely diced
5 teaspoons minced garlic
5 Tablespoons flour
3 cups whipping cream or half-and-half
6 - 8 cups chicken broth
1 teaspoon ground thyme
4 cups chicken, cooked and diced
24 ounces potato gnocchi (fresh, frozen, or dried)
4 cups fresh baby spinach (long stems trimmed)
1 teaspoon salt
1/2 teaspoon pepper

In a Dutch Oven or a large pot, melt the butter. Over medium heat, add the onions, celery, and carrots and cook until the onions and celery are tender. This will take about 7-8 minutes.

Reduce the heat and add the garlic. Cook for one minute stirring often.

Sprinkle the flour over the vegetables and cook for another 2 minutes while stirring. Slowly stir in the half and half and the chicken broth. Bring this mixture to a boil and simmer until it's slightly thickened. This will take about 10 minutes.

Add the fresh thyme, the cooked chicken, and the potato gnocchi. Simmer for another 5 minutes.

Stir in the salt and pepper; then the spinach. Simmer until the spinach is wilted.

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