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3 tablespoons butter

1 small yellow onion chopped

2 celery ribs chopped

2 medium carrots peeled and chopped

3 cloves garlic minced

3 tablespoons flour

2 cups half n half

4 cups low-sodium chicken broth

2 teaspoons chopped fresh thyme

2 ½ cups diced cooked chicken cut into bite-size pieces

16 ounces potato gnocchi

3 cups fresh baby spinach (long stems trimmed)

Red pepper flakes (optional)

Salt and freshly ground black pepper to taste


In a Dutch Oven or a large pot over medium heat, melt the butter. Add the onions, celery, and carrots and cook until the onions and celery are tender, about 7-8 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.

Sprinkle the flour over the vegetables and continue cooking for 2 minutes while stirring. Slowly stir in the half and half and chicken broth, alternating between the two.

Bring the mixture to a gentle boil and then simmer until thickened about 10 minutes. Add the fresh thyme,  cooked chicken, and potato gnocchi. Simmer for about 5 minutes.

Stir in the spinach, red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted.


Pick up an already cooked rotisserie chicken. They are so delicious and easy to cut or shred the day they are cooked or when reheated. I pick them up from Costco frequently.

Cut your onions, celery, and carrots small so they will cook quickly, and you will have dinner on the table in no time.

Other fresh herbs to use include chopped rosemary, parsley, or basil.

See also  Broccoli with Mushrooms in Garlic Sauce

If available, purchase frozen gnocchi or fresh gnocchi. It has fewer preservatives and tastes better than dried gnocchi.

Use baby spinach or coarsely chopped spinach and remove long stems.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

To freeze, first cool completely. Then, ladle into zipper freezer bags or a sturdy freezer container. Freeze for up to 3 months. Soups with dairy in them may change consistency when frozen. Thaw in the fridge overnight. It is best to reheat them slowly over low heat.


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