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Ingredients:
- 3-4 boneless skinless chicken breasts - cooked and diced
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- 4 cups low sodium chicken broth
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- 1 stalk of celery - chopped
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- salt and pepper - to taste
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- 2 teaspoons minced garlic
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- 2 cups half and half - see note
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- 1 cup fresh spinach - roughly chopped
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Directions:
- 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.
- 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.
- 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.
Notes
For even more creamy richness, swap one cup of the half and half for heavy cream.
Thanks to our friends at Le Creme De La Crumb for this great recipe!