Enjoy this creamy chicken soup that is packed with fresh herbs and vegetables along with gnocchi.

1 small finely diced onion
1 boneless skinless chicken thigh cut in 1 inch THIN strips
1 tsp garlic
2 tablespoons EVOO
1/2 stick butter
1 tablespoon flour
2 cans fat free chicken broth
1 teaspoon dried parsley flakes
fresh ground pepper (I used McCormick peppercorn medley)
ground sea salt (Also McCormick)
1-2 cups store bought gnocchi (I bought the kind in the shrink wrap from the shelf not the freezer)
2 cups fat free half and half (I used land-o-lakes)
2 cups fresh spinach cut into thin strips
5 or 6 leaves of fresh basil, finely chopped
1 cup fresh grated parmesan cheese
1 cup fresh diced tomato, for garnish

1-In large stock pot place EVOO, add onion and chicken and sauté.
2-Once cooked through add garlic and stir through.
3-Add butter and flour, stirring until combined and lightly brown.
4-Stir in 2 cans of chicken broth, taking care to scrape the browned bottom of the pan to let in all that flavor.
5-Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through.
6-Add half and half, spinach, and fresh basil.
7-Add about 1 cup of fresh grated parmesan cheese at the very end before serving. Garnish with diced tomato and enjoy with good crusty bread!!!

Thanks to buckeyedmom95 for sharing this recipe.

TAGS | chicken, chicken breasts, gnocchi

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