Creamy Chicken and Gnocchi Soup

Ingredients

• 1 1/4 cups finely chopped yellow onion
• 1 cup small diced carrot
• 1 cup small diced celery
• 1 Tbsp olive oil
• 3 cloves garlic, minced, 1 Tbsp
• 2 cans low-sodium chicken broth
• 1/2 teaspoon dried rosemary
• 1/2 tsp dried thyme
• 1/8 teaspoon nutmeg
• Salt and freshly ground black pepper
• 1 lb boneless skinless chicken breast, pounded evenly to nearly 1/2-inch thickness
• 1 pkg potato gnocchi or homemade gnocchi
• 5 Tbsp butter
• 6 Tbsp all-purpose flour
• 2 cups milk, then more to thin as needed
• 1/3 cup heavy cream
• 2 cups packed fresh spinach, roughly chopped
• Shredded Romano cheese, for serving, optional

Directions

1. Warm 1 Tbsp olive oil in a large saucepan set over medium-high heat. Stir in the onion, carrot and celery, and cook for 6 minutes. Add the garlic and cook for another 1 – 2 minutes.
2. Pour in the broth, then add the rosemary, thyme and nutmeg. Season with salt and pepper to taste. Add the chicken, bring the soup up to a boil, then lower the heat to medium-low. Cover the pan and let it simmer until the chicken is cooked through, about 8 – 12 minutes; the center should read 165.
3. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the flour and cook for 1 minute, stirring the whole time.
4. Whisking energetically, slowly pour in the milk, then keep whisking until the mixture is smooth and any lumps have worked out. Add salt and pepper to taste.
5. Continue cooking and whisking constantly until the sauce thickens and comes to a gentle boil. Stir in the cream, then take the pan off the heat.
6. When the chicken is done, lift it out of the soup and let it rest for 5 minutes. Dice or shred it into pieces. If the vegetables are not close to tender yet, let the soup simmer a few minutes more before the gnocchi goes in.
7. Add the gnocchi to the broth mixture, cover the pan, and simmer for the time recommended on the package, about 5 minutes.
8. Stir the milk mixture into the broth mixture, then add the chicken and spinach. Cook for 1 – 2 minutes more, stirring often.
9. Serve warm, adding Romano cheese if you like.