Chicken Gnocchi Soup

1 lb boneless skinless chicken breasts, cooked and shredded (Costco rotisserie works as well)
1 Tbsp olive oil
4 Tbsp butter
1/4 cup all-purpose flour
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth
2 cups milk
1 cup carrots, shredded
2 tsp parsley flakes
Salt and pepper for seasoning
1 pkg (16 oz) mini potato gnocchi
1 cup fresh spinach, chopped

1 cup celery (optional)

Instructions

1. In pot, melt butter and olive oil together.
2. Add your onions, carrots and garlic and cook until onions become translucent.
3. Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
4. Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
5. Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
6. Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

** Serve with warm crusty bread.

Recipe: Heather

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