Creamy Chicken and Gnocchi Soup

I'm resharing this Chicken Gnocchi soup recipe because 

1) It's getting chillier around here and you HAVE to add it to your meal plan this week and

2) I made this for our girls recipe exchange back in December and it WON so I figured it was worth a reshare ;) and

3) I have to bring a soup to school next week for a teacher lunch thing and I'm bringing this and wanted to reshare in case you're in the same boat

This is super delicious and kind of unique in a world of tortellini soups and chilis and would be the perfect soup for a winter day. 

(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, cream or a mix of both

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!