Ingredients
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1 (1½ lb) pkg boneless, skinless chicken thighs
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3 tbsp unsalted butter
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1 medium onion, chopped
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½ (10 oz) bag shredded carrots
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2 stalks celery, chopped
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2 cloves garlic, minced
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½ tsp Italian seasoning
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1 tsp fresh thyme leaves
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2 tbsp all-purpose flour
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1 (32 oz) pkg low-sodium chicken broth
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1 (20 oz) bag frozen gnocchi
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1 (5 oz) container baby spinach
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¾ cup half & half
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Store-bought garlic breadsticks, to serve (optional)
Steps
1
Cut the chicken thighs into small pieces and season with salt and pepper. Meanwhile, in a large pot or Dutch oven, melt the butter on medium-high. Add the onion, carrots, and celery. Season with salt and pepper. Cook 5–7 min., until vegetables have softened, stirring occasionally. Stir in the garlic, Italian seasoning, thyme, and flour, and cook 1 min., also stirring.
2
Pour in the chicken broth. Bring to a boil, then add the chicken pieces and gnocchi. Reduce to medium and simmer 5–6 min., until chicken and gnocchi are fully cooked. Add the spinach, stirring into soup to wilt. Stir in the half & half and season with salt and pepper to taste. Serve with the breadsticks, if desired.
