Literally so good and easy to make! IB but modified with chicken: @Carleigh Bodrug - plantyou Ingredients: 1/4 rotisserie chx / 1 lb of shredded chx 2 tbsp olive oil, or vegetable broth 1 white onion, diced 8 stalks celery, diced 3 carrots, grated 5 cloves garlic, minced 2 tsp salt 1 tsp black pepper 3 tsp onion powder 2 tbsp Italian seasoning 4-5 tbsp nutritional yeast 1 tsp turmeric 3/4 cup all-purpose gluten free flour 3 cup chicken stock 3 cup oat milk 1 cup cashew cream, or vegan cream of choice 1 hadful spinach, chopped 16 oz gnocchi ½ lemon, squeezed Instructions: In a large pot over medium, heat the olive oil. Add the celery and onion, and saute until softened, approx 5 minutes. Add in the garlic and carrots and stir. Add the spices, including the salt, black pepper, onion powder, Italian seasoning, nutritional yeast and turmeric. Add in the flour. Stir for 2 minutes until combined. Add in the chicken stock and oat milk. Stir. Add the cream and stir. Bring the soup to a gentle boil, and add the gnocchi. Boil for 4 to 5 minutes until they rise to the top. Add in cooked chicken. Finish with a squeeze of lemon and fresh cracked black pepper. Stir in the spinach and enjoy! #easyrecipe #easymeals #quickrecipes #quickdinner #healthyrecipes #olivegarden #glutenfreerecipes #dairyfreerecipes #dairyfree #cookwithme #foodie #justtherecipe #recipesforyou #fyp #familymeal #toddlermeals