Serve this hearty soup with garlic toast and a side salad!

Creamy Chicken Gnocchi Soup

Ingredients

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
3-1/2 cups 2% milk
1-1/2 cups heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon granules
1/4 teaspoon coarsely ground pepper
1 — 16 oz. package potato gnocchi
1/2 cup chopped fresh spinach

Directions

~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 for 2 minutes (or until thickened).

~Add the gnocchi and spinach; cook for 3 to 4 minutes (or until spinach is wilted). Add the chicken. Cover and simmer for about 10 minutes. Do not boil.

~Makes eight servings.