Chicken Gnocchi Soup

Check out this super simple soup dish, a creamy bowl of chicken-y goodness fortified with a classic mirepoix base and dry white wine, on the table in half an hour thanks to one store-bought shortcut.
Chicken Gnocchi Soup Dish Guide
Serves 4-6
4 T unsalted butter
½ cup diced onion
½ cup diced celery
½ cup diced carrot
3 cloves garlic, minced
1 t dried thyme
1 t dry mustard powder
Pinch red pepper flakes (optional)
¼ cup AP flour
1 cup dry white wine
4 cups chicken stock
2 cups half and half
2 cups cooked chicken, shredded or diced
16 oz gnocchi
1 handful of baby spinach leaves
Salt and pepper to taste
Freshly minced parsley for garnish
Add the butter to a large pot or Dutch oven over medium heat. Add in the carrot, celery and onion and season with salt and pepper. Sweat out for 5-7 minutes or until veggies are softened. Add in the garlic, thyme, mustard, and pepper flakes and cook for 1 minute. Add in the flour and stir until flour and butter are combined and cook out for 1-2 minutes.
Add in the wine and stir vigorously. Add in the stock and half and half and bring to a simmer, stirring constantly. Cover and simmer for 15 minutes. Add in the prepared gnocchi and cook per package directions (usually 4-5 minutes). Add in the chicken and spinach and stir until spinach is wilted and chicken is warmed through. Taste and adjust seasoning as needed. Serve immediately garnished with fresh parsley.