This soup has a thick and rich broth with shredded carrots, celery, chopped spinach and gnocchi hidden throughout. 

Serves 8

Ingredients:

• 3 T. butter or Lactose Free, Keto & Paleo Ghee
• 1 T. organic extra virgin olive oil
• 2 organic garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 T. organic onion powder
• 1-2 tsp. gluten free & organic garlic salt
• 2 cups half & half
• 1 – 14 oz. can organic chicken broth (for a thinner soup use 2 cans)
• 1 cup fresh organic spinach leaves, chopped
• 1 cup diced cooked chicken breast (rotisserie chicken works great!)
• 1 – 16 oz. package gluten free potato gnocchi (can substitute tortellini)
• Sea salt and organic black pepper, to taste

Instructions:

1. In a large pot add butter & olive oil. Over medium high heat sauté onion celery & garlic until tender. Add the flour to create a roux & cook for another minute.
2. Slowly add the half & half & chicken broth. Then stir until it starts to thicken. Add the spinach, chicken & gnocchi.
3. Simmer for about 5 minutes or until gnocchi is cooked & soup is thickened. (If you want a thinner soup add another can of chicken broth.)
4. Add salt & pepper (to taste).
5. Then serve immediately.