Chicken Gnocchi Soup

I love making and eating soup, especially now that the weather is more predictably chilly (ugh) every day... after Mel posted this recipe a few weeks ago, I couldn't stop thinking about it. I changed up a few things and it was as good as Mel promised.

A creamy, hearty soup base is chock full of yummy and healthy veggies, chicken and soft gnocchi. What's not to love? I can't wait for lunch tomorrow, and this will be one of many times I make this soup this winter, especially since I stocked up on gnocchi!

Start by heating the oil over medium heat in a large stock pot or Dutch oven. Add the onion, carrots

and thyme,

and cook and stir for several minutes until the onions are translucent. Add the garlic and the mushrooms

and cook for an additional two minutes. Now cover the vegetables with the flour

and stir well to coat all the veggies. Add the chicken broth

and cook and stir until slightly thickened. You can increase the heat to medium high, then add the half and half

and the milk. Keep stirring and cooking until the mixture comes to a boil, then cook for an additional 5-7 minutes until the soup thickens up a bit. Add the gnocchi

and let it simmer for 2-3 minutes. Add the chicken,

spinach,

and salt and pepper and cook for just a minute or so until the spinach wilts and the chicken is warmed through. Eat soup and keep warm!

One year ago: Double Berry Banana Muffins
Two years ago: Pumpkin Cake
Three years ago: Peach Pound Cake

Find more great ideas at Hearth and Soul, Cast Party Wednesday, Whatcha Whipped up Wednesday, What's Cooking Wednesday, Full Plate Thursday, Swanky Stuff, Pennywise Platter, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Foodtastic Friday, Foodie Friday (#2).

Chicken Gnocchi Soup

1 1/2 Tbsp. olive oil
1 cup chopped onion
1 1/2 cups chopped carrots
1 teaspoon dried thyme
1 1/2 cups chopped fresh mushrooms (about 1/2 of an 8 oz. pkg.)
2 cloves garlic, finely minced
1/3 cup flour
2 cups fat free half-and-half
2 cups milk
3 cups chicken broth
1 - 17.6 ounce package gnocchi
3 cups cooked and diced chicken
2 1/2 cups chopped fresh spinach
1/2 tsp. freshly ground pepper
1 tsp. salt

In a large Dutch oven, heat the olive oil over medium heat until hot; add the chopped onion, carrots and thyme. Cook until the onion is translucent and carrots are slightly tender, stirring often, about 4-5 minutes. Stir in the garlic and mushrooms and cook, stirring constantly, for another 2 minutes. Cover the vegetables with the flour and stir well to coat all the vegetables.

Add the chicken broth and increase the heat to medium high. Stir constantly until the mixture starts to thicken, then slowly add the half-and-half and then the milk. Stir while bringing the mixture to a boil. Cook, stirring often, until the mixture is slightly thickened, 5-7 minutes.

Add the gnocchi and simmer for 3-4 minutes, stirring occasionally, then add the chicken, spinach, salt and pepper. Cook and stir for 1-2 minutes or until spinach is wilted and chicken is warmed through.

Recipe Source: Adapted from Mel's Kitchen Cafe