Step 1

Melt the butter in a large pot over medium heat. Add the diced onions, celery, and carrots and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute.

Step 2

Add the flour and stir to combine. Cook for 2 minutes, until the flour begins to turn a golden color.

Step 3

Add the chicken broth and half and half in splashes, stirring to incorporate. Don’t add it too quickly or you will break the roux.

Step 4

Add the thyme and mustard powder.

Step 5

Season the chicken with salt and pepper and add it to the broth. Bring it to a gentle boil. (If you boil too rapidly, the chicken will become tough.) Simmer until the chicken is cooked through, 10-15 minutes. (This depends on the thickness of the chicken.)

Step 6

Remove the chicken and let it rest for 5 minutes, then dice it and add it back to the soup. Let the soup simmer until desired consistency is obtained, it will continue to thicken.

Step 7

Add the gnocchi and simmer for about 5 minutes, refer to package instructions for exact amount of time.

Step 8

Reduce heat to low and add the spinach, red pepper flakes, and any salt/pepper to taste. Simmer until spinach is wilted, about 1 minute. Serve!