Makes 4-6 servings

Ingredients:

• 3 cups shredded rotisserie chicken
• 1 lb gnocchi
• 4 cups chicken broth
• 1 cup carrots, quartered
• 1 cup spinach
• ½ medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• ¼ cup flour
• ½ cup half and half
• ¼ tsp chicken bouillon
• ½ tsp Italian seasoning
• ¼ cup parmesan cheese, shredded
• Ground black pepper, to taste

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Directions:

1.  Heat a large pot over medium-high heat and add the oil.
2. Add the onions and carrots and sauté for about 5 minutes, until they begin to soften. Stir in the minced garlic and cook for 1 additional minute, until fragrant.
3. Reduce the heat to medium, then add the butter. Once melted, sprinkle in the flour and stir well to coat the vegetables. Cook for 1 minute, allowing the mixture to lightly brown.
4. Gradually pour in the chicken broth, about ½ cup at a time, stirring constantly to prevent lumps and help the soup thicken. Once all the broth is added, bring to a gentle simmer and cook for 10 minutes.
5. Stir in the gnocchi, half-and-half, chicken bouillon, Italian seasoning, and Parmesan cheese. Cook for 3–4 minutes, or until the gnocchi are tender.
6. Add the shredded chicken and spinach, stirring until the spinach wilts and the chicken is heated through.
7. Season with black pepper to taste, and serve warm.

Enjoy!

Notes:

-If you don’t want to deal with a full rotisserie chicken, you can boil chicken breasts for about 10 minutes and shred them. I like to use thin-sliced as they cook faster, and I find it easier to shred. Adjust cooking time if using a thicker cut.

-For a thicker soup, allow to cool 5-10 minutes after cooking.