Chicken Gnocchi Soup

Chicken Gnocchi Soup Dish Guide

Serves 4-6

4 T unsalted butter

½ cup diced onion

½ cup diced celery

½ cup diced carrot

3 cloves garlic, minced

1 t dried thyme

1 t dry mustard powder

Pinch red pepper flakes (optional)

¼ cup AP flour

1 cup dry white wine

4 cups chicken stock

2 cups half and half

2 cups cooked chicken, shredded or diced

16 oz gnocchi

1 handful of baby spinach leaves

Salt and pepper to taste

Freshly minced parsley for garnish

Add the butter to a large pot or Dutch oven over medium heat. Add in the carrot, celery and onion and season with salt and pepper. Sweat out for 5-7 minutes or until veggies are softened. Add in the garlic, thyme, mustard, and pepper flakes and cook for 1 minute. Add in the flour and stir until flour and butter are combined and cook out for 1-2 minutes.

Add in the wine and stir vigorously. Add in the stock and half and half and bring to a simmer, stirring constantly. Cover and simmer for 15 minutes. Add in the prepared gnocchi and cook per package directions (usually 4-5 minutes). Add in the chicken and spinach and stir until spinach is wilted and chicken is warmed through. Taste and adjust seasoning as needed. Serve immediately garnished with fresh parsley.