Chicken Gnocchi Soup

Ingredients:

2 tbsp butter
2 tbsp olive oil
1 small onion, diced
½ cup celery, chopped
2 cloves garlic, minced
¼ cup all-purpose flour
1 quart fat-free evaporated milk or half and half
1 cup cooked chicken breasts, diced
½ cup shredded carrots
2 cups chicken stock
1 cup fresh spinach, coarsely chopped
½ tsp dried thyme
Salt and pepper to taste
1 (16 oz) package gnocchi

Directions:

Heat butter and olive oil in a large pot over medium-high heat. Add diced onion, chopped celery, and minced garlic. Saute until the onion turns soft and translucent.
Sprinkle flour over the sauteed vegetables and stir well to combine. Cook for 1 minute to eliminate the raw flour taste.

Slowly pour in fat-free evaporated milk or half and half, stirring constantly to ensure a smooth consistency without lumps.
Meanwhile, in a separate pan, cook gnocchi according to package directions until they float to the surface. Drain and set aside.
Add diced chicken and shredded carrots to the pot of soup. Stir as the mixture begins to thicken slightly.

Pour in chicken stock, cooked gnocchi, chopped spinach, dried thyme, salt, and pepper. Cover the pot and let it simmer for 5 minutes to allow flavors to meld and spinach to wilt.
Taste and adjust seasoning as desired. Serve hot, optionally garnished with fresh parsley or grated Parmesan cheese.
Preparation Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Servings: 6

Serving Tips:

Serve Chicken Gnocchi Soup piping hot in individual bowls, allowing guests to garnish their servings with fresh parsley or grated Parmesan cheese for an extra flavor boost.
Accompany the soup with crusty bread or garlic breadsticks for a delightful dipping experience.
For a complete meal, pair the soup with a crisp green salad tossed in a light vinaigrette dressing.