Ingredients

Major Ingredients

• 2 chicken breasts, halved
• 16 oz gnocchi
• 3 carrots, diced
• 3 celery stalks, diced
• ½ onion, diced (optional)
• 1–2 cups fresh spinach
• 3 cups chicken broth
• 2 cups milk
• 2 cups heavy whipping cream

Minor Ingredients

• 1 tablespoon oil (plus extra for seasoning)
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 tablespoons butter
• Garlic and herb seasoning (to taste)
• Thyme (to taste)
• Italian seasoning (to taste)
• Salt and pepper (to taste)

Instructions

1. Season chicken with oil, garlic and herb seasoning, and thyme.
2. Sear in pot over medium-high heat, 4–5 mins per side. Set aside.
3. In same pot, melt butter. Add celery, carrots, and onion. Cook 6 mins.
4. Add garlic, cook 1–2 mins. Stir in flour and cook 2–3 mins.
5. Add broth, milk, and cream. Stir and simmer.
6. Season soup base. Shred chicken and return to pot.
7. Stir in spinach and bring to a boil.
8. Add gnocchi, cook 2–3 mins until tender.
9. Serve hot.

Notes

Can reduce cream for a lighter version. Seasonings may be adjusted to taste.