Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 cup low-fat milk
  • 1 lb boneless skinless chicken breast, cut into 1/2-inch cubes
  • 16 oz potato gnocchi
  • 3 cups fresh baby spinach, packed
  • 1 cup frozen peas
  • salt to taste
  • black pepper to taste

Instructions:

  1. Place the Dutch oven over medium heat and melt the butter. Add the onion, carrots, and celery, cooking for 5–7 minutes until translucent. Stir in the minced garlic and Italian seasoning and cook for 1 minute until fragrant.
  2. Sprinkle the flour over the sautéed vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Gradually pour in the chicken broth while whisking vigorously to ensure no lumps form, then bring to a gentle simmer.
  3. Stir in the cubed chicken breast and the potato gnocchi. Lower the heat to medium-low and simmer for 8–10 minutes until the chicken is opaque and the gnocchi have floated to the surface.
  4. Stir in the low-fat milk to achieve a creamy consistency. Fold in the fresh baby spinach and frozen peas, cooking for 2–3 minutes until the spinach has wilted and the peas are bright green. Season with salt and pepper to taste.