Nothing beats a hearty bowl of chicken and dumplings – with an Italian twist!
2boneless skinless chicken breasts
1/4cupall purpose flour
1 1/4cupshalf and half
10ouncesgnocchicooked and cooled
1tspchopped fresh thyme
Salt and Pepperto taste
In a medium pot, bring water to a boil. Place the chicken breasts in the water and boil for 20 minutes, or until they are cooked thoroughly. Remove and let cool. Discard the water. Once they are cool enough handle, shred into small pieces with your hands and set aside.
In a large, heavy pot over medium heat, melt the butter. Add the onion, celery, carrot, and garlic until slightly softened, about 5 minutes.
With a wire whisk, stir the flour into vegetable mixture, adding a little at a time. Cook and stir constantly until the flour is mixed thoroughly and develops a fragrant, slightly nutty aroma, about 3-5 minutes.
Immediately pour in the stock, stirring thoroughly. Cook and stir for 10 minutes at a light simmer. Slowly pour in the half and half and simmer for another 10 minutes.
Add the chicken, spinach, and gnocchi and simmer for another 10 minutes, or until the soup has thickened. Remove from heat.