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Chicken & Spinach Gnocchi Soup

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Ingredients
  

1 large onion chopped

1 cup chopped celery

1 cup chopped carrots

3 tablespoons olive oil

2 tablespoons butter

4 tsp minced garlic

1/4 tsp red pepper flakes (optional)

1/3 cup flour

4 cups chicken broth

3 cups milk

2 tablespoons cornstarch

1 1/2 lb. boneless chicken thighs or breasts pounded to an even thickness

1 teaspoon Dijon mustard

1 bay leaf

2 teaspoons chicken bouillon

1 teaspoon dried parsley

1/2 tsp dried thyme,

1/2 tsp dried oregano

1/2 tsp salt

1/2 tsp pepper

2 cups heavy cream

16 oz. potato gnocchi

2 1/2 cups packed chopped spinach

Instructions
 

Melt butter in olive oil in a Dutch oven over medium-high heat. Add onions and celery and sauté for 5 minutes. Add garlic and red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook, while stirring, an additional 2 minutes.

    Turn heat to low and stir in chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Add chicken, Dijon, bay leaves and all seasonings.

      Increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for 20-25 minutes, stirring occasionally and replacing lid, until chicken is tender enough to shred with a fork. Remove chicken to a cutting board and shred when cool enough to handle.

        Meanwhile, add half and half to the soup and bring to a simmer. Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes or just until the gnocchi are cooked. Stir in spinach and shredded chicken and heat through, approximately 1 minute.

          Season with salt and pepper to taste (I like more salt) and add additional half and half or milk if desired for a less “chunky” soup and warm through.

            Garnish individual servings with Parmesan and fresh parsley if desired.