Creamy Chicken Gnocchi Florentine Soup

 

Soup is one of my family’s favorite things to order for lunch when we all go out. It is not too heavy or filling and sure hits the spot on a brisk fall or winter day. I like to use chicken whenever I can since it is readily available and I usually always have some in my freezer just waiting for me to be creative.  This soup is thick and creamy and filled with all kinds of yummy goodness. However, this is NOT low fat or low calorie by any means, so please consider this if you are watching what you eat or are on a special diet.

 

2-3 boneless chicken breasts, cooked and chopped

1 small onion, diced

2 carrots, grated

2 T. minced garlic

3 T. olive oil

1/4 cup flour

1 envelope Lipton chicken noodle dry mix

3 cups water

3 cups half and half

2 cups fresh baby spinach, chopped

Spices: 1 t. each salt, pepper and garlic powder

1 recipe cooked gnocchi

 

In a large Dutch oven heat olive oil on medium-high heat,  Add onion, carrots and garlic–saute and stir for 5 minutes.  Add flour and stir until veggies are golden brown.  Add water, Lipton dry mix and spices.  Bring to a boil, then reduce heat to medium-low and continue to simmer for 12 minutes, stirring occasionally until veggies are tender.  Remove from heat; add cooked chicken, spinach and half and half.  Gently stir in gnocchi.  Ladle into bowls and serve with your favorite crusty bread for dipping.  Enjoy!