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Creamy Spinach Gnocchi Soup

Winter might be a faded memory, but we’re still dreaming of a hearty bowl of soup. This upgraded take on chicken noodle soup incorporates farmers market staples with plenty of protein and soft, chewy gnocchi.
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Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 3 large carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 cloves garlic chopped
  • ¼ cup all-purpose flour
  • 6 cups chicken broth
  • 1½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon fresh thyme chopped
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon pepper plus more to taste
  • 1 pound dried gnocchi
  • 1 5- ounce container baby spinach roughly chopped
  • 1 cup half-and-half

Instructions
 

  • Heat oil over medium heat in a Dutch oven. Add onions, carrots, and celery. Cook, stirring occasionally, until vegetables are softened—10 to 12 minutes. Add garlic during the last minute.
  • Add flour and cook. Stir constantly until evenly combined and vegetables are well coated, about 1 minute. Gradually stir in chicken broth and bring to a simmer.
  • Add chicken, thyme, salt, and pepper, and return to a simmer over medium. Reduce heat to medium-low and simmer until chicken is cooked through.
  • Stir in gnocchi and cook, covered but stirring occasionally, until tender and fluffy.
  • Add spinach and half-and-half. Cook, stirring occasionally, until ingredients are well-combined and spinach is tender.
  • Remove from heat. Season to taste with salt and pepper and serve.