- 1/2 large onionchopped
- 1cup chopped celery
- 3tablespoons olive oil
- 2tablespoons butter
- 4 garlic clovesminced
- pinch-1/4teaspoon red pepper flakes(optional)
- 1/3cup flour
- 4cups low sodium chicken broth
- 3cups milk
- 2tablespoons cornstarch
- 1lb boneless skinless chicken breastspounded to an even thickness*
- 1teaspoon Dijon mustard
- 1 bay leaf
- 2teaspoons chicken bouillon
- 1teaspoon dried parsley
- 1/2tsp EACH dried thyme, dried oregano, salt, pepper
- 2-3cups half and half
- 116 oz. pkg. potato gnocchi**
- 1cup Matchstick carrots
- 2 1/2cups packed chopped spinach
Melt butter in olive oil in a Dutch oven over medium-high heat. Add onions and celery and sauté for 5 minutes. Add garlic and red pepper flakes (if using) and sauté 30 seconds. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
Turn heat to low and stir in chicken broth. Whisk cornstarch with milk (you can whisk with as little as 1 cup milk, just enough so it dissolves) and add to pot. Add chicken, Dijon, bay leaves and all seasonings.
Increase heat to high, cover pot and bring to a boil. Reduce to a gentle simmer and keep covered. Simmer for 20-25 minutes, stirring occasionally and replacing lid, until chicken is tender enough to shred with a fork. Remove chicken to a cutting board and shred when cool enough to handle.
Meanwhile, add half and half to the soup and bring to a simmer. Stir in gnocchi and shredded carrots and simmer for 3 to 4 minutes or just until the gnocchi are cooked. Stir in spinach and shredded chicken and heat through, approximately 1 minute.
Season with salt and pepper to taste (I like more salt) and add additional half and half or milk if desired for a less “chunky” soup and warm through.
Garnish individual servings with Parmesan and fresh parsley if desired.