Chicken Gnocchi Soup

[et_pb_section fb_built=”1″ theme_builder_area=”post_content” _builder_version=”4.25.0″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″][et_pb_row _builder_version=”4.25.0″ _module_preset=”default” theme_builder_area=”post_content”][et_pb_column _builder_version=”4.25.0″ _module_preset=”default” type=”4_4″ theme_builder_area=”post_content”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” theme_builder_area=”post_content” hover_enabled=”0″ sticky_enabled=”0″]

Ingredients:
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 stalks celery, diced
– 1 cup shredded carrots
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups chicken stock
– 1 cup heavy cream
– 1 cup milk
– 1 teaspoon dried thyme
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 teaspoon Slap Ya Mama Cajun seasoning (adjust to taste)
– 2 chicken breasts, cooked and shredded
– 1 cup fresh spinach leaves
– 1 package (16 ounces) gnocchi

Instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion, celery, shredded carrots, and minced garlic. Cook until vegetables are tender, about 5-7 minutes.

2. Sprinkle flour over the vegetables and stir well to coat. Cook for another 2 minutes to remove the raw flour taste.

3. Slowly pour in the chicken stock, stirring constantly to prevent lumps. Add heavy cream, milk, dried thyme, garlic powder, salt, pepper, and Slap Ya Mama seasoning. Stir to combine.

4. Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.

5. Add the shredded chicken and fresh spinach leaves to the pot. Stir well and let it cook for another 5 minutes until the spinach wilts and the chicken is heated through.

6. Add the gnocchi to the pot of simmering soup. Let it cook in the soup for 2-3 minutes until heated through.

7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]