1/2 Cup Baby Carrot, sliced
1 Onion, diced
3 Chicken Breasts, diced
1 Garlic Clove, chopped
4 Cups Chicken Stock
2 Cups Half and Half
16 Ounce Mini Potato Gnocchi
1 Cup Fresh Spinach, chopped
1 Teaspoon Thyme
Salt and Pepper
Melt butter in a large stock pot. Add the carrots and onion and cook until onion is translucent. Add the chicken and cook through until no longer pink in the center. Add the garlic and cook for 30 seconds. Add the chicken broth and half and half and bring just to a boil. Add the gnocchi and cook according to package directions. Add spinach, thyme and salt and pepper to taste. Cook until spinach is wilted. Serve with bread sticks! YUM!
