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Gnocchi Soup



1 pound chicken breasts 4 Tablespoons butter ½ cup carrots  1 stalk celery  1 small onion 2 garlic cloves ¼ cup all-purpose flour 4 cups chicken broth 2 cups half and half Salt and pepper 16 ounces mini potato gnocchi  1 cup fresh spinach

In a large dutch oven or stock pot, melt butter on medium heat.

Add the onions, celery, carrots and garlic to the Dutch oven. Cook until onions become translucent, about 2-3 minutes.

Whisk in flour and let cook for a minute then slowly add the chicken broth and simmer until the mixture starts to thicken.

Meanwhile prepare gnocchi according to package directions, drain and set aside.

Pour the half and half into the dutch oven with the vegetable and chicken broth mixture. Bring to a boil, season with salt and pepper.

Reduce heat and add gnocchi, spinach and chicken, simmer until heated through and mixture has thickened about 5-10 minutes.