1 pound boneless skinless chicken breasts, cooked and shredded
1 tablespoon olive oil
4 tablespoons butter
1/4 cup all-purpose flour
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth
2 cups milk
1 cup carrots, shredded
2 teaspoons parsley flakes
Salt and pepper for seasoning
1 package mini potato gnocchi
1 cup fresh spinach, chopped
In a large Dutch oven or stockpot, melt butter and olive oil together; add onion, carrot and garlic and cook until onions become translucent. Whisk in flour and let cook for a minute. Slowly stir in chicken broth and simmer until it starts to thicken up. Meanwhile, cook gnocchi according to package directions; drain and set aside. Add milk to broth mix and bring to a boil; stir in seasonings. Reduce heat and add gnocchi, spinach and chicken, simmering until heated thoroughly and thickened.
