Begin by cooking diced onions and celery in butter until they soften. Stir in the garlic and flour, then heat to produce the soup's foundation.
Stir in a mixture of half & half and chicken broth, then bring the soup to a simmer. Stir in the diced cooked chicken, carrots, spinach, spices, and potato gnocchi.
Cook the broth for 5-7 minutes, or until the gnocchi are cooked and the spinach has wilted. Sprinkle with chopped parsley, then serve and enjoy.
You may use any form of cooked chicken in this soup, including chopped leftover chicken, rotisserie chicken, and even shredded chicken. I usually roast bone-in, skin-on chicken breasts and then cut the flesh into 3/4-inch pieces.
I find that using half and half provides the most realistic flavor and texture, but you may also use whole milk or heavy cream, but reduce the amount to one cup.
This soup is best cooked with chilled potato gnocchi, as it has the most taste. However, chilled gnocchi can be difficult to find at times. I also tried this soup with shelf stable gnocchi, and it turned out excellent!
Chicken gnocchi soup is best served immediately. Leftover soup will keep in the refrigerator for up to three days.
No fresh spinach on hand? Frozen spinach will work in a pinch; just make sure to defrost it and squeeze out any extra water.
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