Creamy Chicken and Gnocchi Soup

Creamy Chicken and Gnocchi Soup

  • 1 Tbs. extra virgin olive oil
  • 4 Tbs. butter
  • 4 Tbs. flour
  • 1 quart half & half
  • 1/2 c. celery, finely diced
  • 1 c. onion, finely diced
  • 2 minced garlic cloves
  • 2 – 14.5 ounce cans of chicken broth
  • 1 c. carrots, shredded
  • 1-2 c. chicken breasts, cooked and diced
  • 1 package gnocchi, cooked according to package directions
  • 1 c. of fresh spinach, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. thyme
  • 1/2 tsp. parsley
  • 1/4 tsp. nutmeg

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for a minute or so before adding the half and half. Add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Let the mixture thicken again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through and serve.

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