Chicken Gnocchi Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tbsp. olive oil

1 large yellow onion, chopped (3/4 cup chopped)

3 large carrots, peeled and chopped (3/4 cup chopped)

4 celery stalks, chopped (3/4 cup chopped)

4 garlic cloves, chopped

1/4 c. all-purpose flour

6 cups chicken broth

1 cup cooked chicken, chopped

1 tsp. chopped, fresh thyme

1/4 tsp. kosher salt, plus more to taste

1/4 tsp. black pepper, plus more to taste

1/2 lb dried gnocchi

1/2 Aldi spinach bag, roughly chopped

1/2 c. half-and-half

Directions

Heat the oil over medium heat in a Dutch oven. Add the onion, carrot, and celery. Cook, stirring occasionally, until softened, 10 to 12 minutes, adding the garlic during the last minute.

Add the flour and cook, stirring constantly, until evenly combined and vegetables are well coated, about 1 minute. Gradually stir in the chicken broth and bring to a simmer.

Add the chicken, thyme, salt, and pepper, and return to a simmer over medium. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 5 minutes.

Stir in the gnocchi and cook, covered, stirring occasionally, under tender and fluffy, 4 to 5 minutes. Stir in the spinach and half-and-half. Cook, stirring occasionally, until well combined and spinach is tender, 1 to 2 minutes. Remove from heat. Season to taste with salt and pepper.

For extra fun, grate fresh parmesan

Nutrition

• Calories: 482
• Total Fat: 18 g
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Cholesterol: 143 mg
• Sodium: 833 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 35 g