Ingredients:
  • 1/4 cup butter (1/2 stick)
  • 1 stalk celery, diced
  • 1 small yellow onion, diced
  • 1/2 cup shredded carrots
  • 3 cloves garlic, minced
  • 32 ounces chicken broth
  • salt and pepper to taste
  • 1 teaspoon thyme
  • 16 ounces potato gnocchi, uncooked
  • 2 cups half and half
  • 3 cups fresh spinach, stems removed and roughly chopped
  • 2 cans (12.5 ounces) chicken breast, drained
  • Country Hearth Seasoned Croutons
Directions: In a large saucepan, melt butter over medium heat. Add celery, onions, garlic, and carrots and cook for about 5 minutes until onions are translucent. Add broth, salt, pepper, and thyme. Bring to a boil, then stir in gnocchi. Boil for 3 minutes, then reduce heat to a simmer and cook for an additional 10 minutes. Stir in half and half, spinach, and chicken. Cook another 5 -10 minutes until spinach is wilted and soup is heated through. Garnish with croutons. Loafy suggests serving with toasted Artisan Hearth Rustic White Bread.