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Title: Creamy Chicken Gnocchi Soup
Categories: Potatoes, Poultry, Vegetables, Dairy, Greens
Yield: 8 servings

1 lb Boned, skinNed chicken; in
- 1/2" pieces
1/3 c Butter; divided
1 sm Onion; chopped
1 md Carrot; shredded
1 Celery rib, chopped
2 cl Garlic; minced
1/3 c A-P flour
3 1/2 c Milk
1 1/2 c Heavy whipping cream
1 tb Chicken bouillon granules
1/4 ts Coarse ground pepper
16 oz Bag potato gnocchi
1/2 c Chopped fresh spinach

In a Dutch oven, brown chicken in 2 tablespoons butter.
Remove and keep warm. In the same pan, saute the onion,
carrot, celery and garlic in remaining butter until
tender.

Whisk in flour until blended; gradually stir in the
milk, cream, bouillon and pepper. Bring to a boil.
Reduce heat; cook and stir until thickened, about 2
minutes.

Add the gnocchi and spinach; cook until spinach is
wilted, 3-4 minutes. Add the chicken. Cover and simmer
until heated through (do not boil), about 10 minutes.

Jaclynn Robinson, Shingletown, California

Makes: 8 servings (2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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