1 lb boneless skinless chicken breasts (cooked and shredded)
2 cups Summerhill Goat Milk
16 oz mini potato gnocchi
1 T olive oil
4 T butter
¼ cup flour
1 small onion, chopped
2 garlic cloves, minced
6 cups chicken broth
1 cup carrots, shredded
2 t parsley flakes
Salt and pepper
1 cup spinach, chopped
How to Make It
In large dutch oven, melt butter and olive oil.
Add onions, carrots, and garlic and cook until onions are translucent.
Whisk in flour and let cook for a minute.
Slowly stir in chicken broth and simmer until it starts to thicken up.
Meanwhile, cook gnocchi, drain, and set aside.
Add goat milk to veggie and broth mix and bring to boil. Stir in seasonings.
Once at a boil, reduce heat and add gnocchi, chicken, and spinach. Reduce until heated through.