Ingredients

Method

1. 1

   Begin by prepping your vegetables. Dice the onion, carrots, and celery. Crush the garlic and roughly chop the baby spinach. Dice the pre-cooked chicken.

2. 2

   In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

3. 3

   Add the diced onion, celery, and carrots to the pot. Stir in the fresh thyme. Sauté for 5-10 minutes, or until the vegetables have softened and the onion is translucent. Season with salt and pepper to taste.

4. 4

   Sprinkle the flour over the vegetables and stir to combine. Cook for about 1-2 minutes to cook out the raw flour taste.

5. 5

   Slowly pour in the chicken broth, whisking constantly to prevent lumps. Scrape up any browned bits from the bottom of the pot.

6. 6

   Whisk in the half and half until smooth. Stir in the cooked, diced chicken.

7. 7

   Bring the soup to a gentle simmer, then reduce the heat and let it cook for 20 minutes, stirring occasionally.

8. 8

   While the soup simmers, cook the gnocchi in a separate pot of salted, boiling water according to the package directions. Once cooked, drain the gnocchi in a colander.

9. 9

   Once the soup has simmered for 20 minutes, stir in the chopped spinach and the cooked gnocchi.

10. 10

    Cook for a few more minutes until the spinach has wilted into the soup. Taste and adjust the seasoning with additional salt and pepper if needed.

11. 11

    Ladle the hot, creamy soup into bowls and enjoy.