Creamy Chicken and Gnocchi Soup

Despite it being 200 degrees outside I've been craving some soup and decided to try out a creamy chicken gnocchi recipe and MY WORD it was so good!  I doubled it and figured I could freeze some of it and after dinner and a few lunches there were no leftovers to freeze.  It was hearty and creamy but not too heavy and I can't wait to make it again. 

(my pic has A LOT of ingredients since I was doubling!)

What You'll Need:

chicken, chopped (about half a large rotisserie chicken)

1 stalk of celery - chopped (or more/less depending on what you like)

½ white onion - diced

2 teaspoons minced garlic

½ cup shredded carrots (or more!)

1 tablespoon olive oil

4 cups low sodium chicken broth

salt and pepper - to taste

16 ounces potato gnocchi

2 cups half and half - see note

1 cup fresh spinach - roughly chopped

What You'll Do...

Step 1: Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. 

Step 2: Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.

Step 3: Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve. 

You can really tailor it to your personal preferences adding more or less of the veggies.  I used rotisserie chicken because it's easy but you could boil some chicken breasts and chop and use those as well.  It's super flexible and so yummy!

If you make this I'd love to hear what you think!

HAPPY Wednesday, friends!