Ingredients

• 4 tablespoons vegan butter
• 1 tablespoon extra virgin olive oil
• 1 cup finely diced onion (we use onion powder)
• 1/2 cup finely diced celery
• 2 garlic cloves, minced (we use garlic powder)
• 1/4 cup Quick-Mix flour
• 1 quart Silk Unsweet Extra Creamy Almond Milk
• 28 ounces chicken broth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup carrots finely shredded
• 1 cup spinach leaves coarsely chopped
• 1 cup chicken breast cooked, and diced - or use rotisserie chicken shredded for more flavor
• 16 ounces package ready-to-use gnocchi

Instructions

1. Melt the butter and olive oil in a large pot over medium heat.
2. Add the chopped onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. 
3. Whisk in the flour and cook for about 1 minute. Whisk in the milk. Simmer until thickened.
4. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, chicken, and gnocchi.
5. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

My husband is from the Midwest, raised on meat and potato's, never eats green vegetables- even he thinks this soup tastes great without the dairy of the original recipe. I also usually add more mini gnocchi and more spinach to make it more hearty and a little more nutritious.