Ingredients :
- 1/4 cup butter, cubed
- 1 cup finely chopped celery
- 1 cup shredded carrots
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup all-purpose flour
- 5 cups chicken broth
- 1 package potato gnocchi
- 1-1/2 cups cubed cooked chicken breast
- 1 cup fresh baby spinach
- 1 cup heavy whipping cream
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Sliced chives
Directions :
- In a Dutch oven, melt butter over medium heat. Add celery, carrots, onion and garlic; cook and stir until crisp-tender, 4-6 minutes. Stir in flour until blended. Gradually whisk in broth. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-5 minutes, stirring occasionally.
- Stir in gnocchi and chicken. Cook until gnocchi is heated through and tender, 4-6 minutes. Reduce heat to medium-low. Stir in spinach, cream, thyme, salt and pepper; heat through. Garnish with chives.
