Chicken gnocchi soup
Servings: 8
Ingredients:
- 1 tbsp extra virgin olive oil
- 1/4 cup butter
- 1/4 cup flour
- 1 stalk celery, diced
- 2 cloves garlic, minced
- 4 cups half and half
- 1 12 oz package of gnocchi
- 1 cup shredded carrots
- 1 cup cooked shredded chicken breast
- 1 quart chicken broth
- 1 cup chopped spinach
- Salt to taste
- Pepper to taste
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/4 tsp grated nutmeg
Preparation:
Cook the gnocchi according to the package directions then drain and set it aside. Heat the olive oil and butter in a large saucepan over medium heat. Sauté the onion, celery, and garlic until the onion becomes translucent. Whisk in the flour and constantly stir for about 1 minute then slowly stir in the half and half. Add the carrots and chicken once the half and half mixture has thickened a bit. Stir in the chicken broth and cook for 5 minutes. Stir in the gnocchi, spinach, and seasonings the simmer for 5 minutes. Serve immediately.
