Chicken Gnocchi Soup

Ingredients

6 ounces cooked chicken breast shredded
½ tablespoon olive oil
1 tablespoon butter
⅛ cup all-purpose flour
½ small onion chopped
1 garlic clove minced
2 cups chicken broth
½ cup milk
1 small carrot shredded
¼ teaspoon dried chives
¼ teaspoon oregano
Salt and pepper to taste
8 oz frozen mini potato gnocchi half package
A handful of fresh spinach

Directions

In a medium pan or Dutch oven, melt the butter and olive oil together over medium heat.

Add the onions, carrots, and garlic to the pot. Cook until the onions become translucent, stirring occasionally.

Whisk in the flour and let it cook for about a minute, ensuring it is well combined with the butter and oil mixture.

Slowly stir in the chicken broth, ensuring there are no lumps from the flour. Allow the mixture to simmer until it starts to thicken up.

Add the milk to the vegetable and chicken broth mixture in the pot. Increase the heat and bring it to a boil.

Stir in the seasonings dried chives and oregano and let it simmer.

Meanwhile, in a separate pan, cook the gnocchi according to the package directions. Drain.

Add the cooked gnocchi, spinach, and chicken to the pot. Continue simmering until everything is heated through and the soup has thickened to your desired consistency.

Give the soup a taste and adjust the seasonings if needed.

Serve the soup hot and enjoy its delicious flavors