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

Serves 6

Ingredients:

• 3 T. butter or olive oil
• 2 organic garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 T. organic onion powder
• 1-2 tsp. garlic salt
• 2 cups half & half
• 1 – 14 oz. container chicken broth (for a thinner soup)
• 1 c. shredded carrots
• 1/2 c. chopped onions
• 1/2 c. chopped spinach leaves, chopped
• 1 cup diced cooked chicken breast (rotisserie chicken works great!)
• 1 – 16 oz. package potato gnocchi (can substitute tortellini)
• Sea salt and organic black pepper, to taste

Directions:

1. In a large pot add butter & olive oil. Over medium high heat sauté onions, celery & garlic until tender. Add the flour to create a roux & cook for another minute.
2. Slowly add the chicken broth. Slowly add the half & half & chicken broth. Then stir until it starts to thicken. Add the 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 the spinach & shredded carrots.
5. Add salt & pepper (to taste).
6. Then serve immediately.