Creamy Chicken Gnocchi Soup

1 lb. boneless skinless chicken breast, cut into 1/2 in. pieces
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 garlic cloves, minced
1/3 cup flour
3 1/2 cups milk
1 1/2 cups heavy whipping cream
1 tbsp. reduced-sodium chicken bouillon granules
1/4 tsp. coarsely ground pepper
1 pkg. (16 oz.) potato gnocchi
1/2 cup chopped fresh spinach

In a large soup pot or dutch oven, brown chicken in 2 tbsp butter.  Remove and keep warm.  In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper.  Bring to a boil.  Reduce heat; cook and stir for 2 minutes or until thickened.
Add the gnocchi and spinach; cook for 3-4 minutes or until spinach is wilted.  Add the chicken.  Cover and simmer for 10 minutes or until heated through (do not boil). I add a little chicken broth during those last minutes of cooking.
*Look for the potato gnocchi in the pasta section.

**I use a rotisserie chicken and also double the recipe.

***DELICIOUS!