Creamy Gnocchi Chicken Soup (176)

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 6 carrots, chopped
• 4 celery stalks, chopped
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 3/4 pound boneless skinless chicken breasts or thighs
• 2-4 cloves garlic, chopped
• 1 tablespoon Italian seasoning (see note)
• 1 teaspoon paprika or smoked paprika
• 2 tablespoons fresh thyme leaves ((or 2 teaspoons dried))
• 1 pinch chili flakes
• 1 pinch each kosher salt and black pepper
• 4-6 cups low sodium vegetable broth
• 1/2 cup chopped sun-dried tomatoes
• 4-6 cups baby spinach
• 1 1/2 cups canned coconut milk, heavy cream, or whole milk
• 1/2 cup grated parmesan
• 1 pound fresh potato gnocchi

Instructions:

1. 1. In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.2. Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through. 3. Pull the chicken out and shred using 2 forks. Add back to the soup. 4. Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth. 5. Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.