Ingredients
The following ingredients have 4 Servings
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup onion (diced)
- 1/2 cup celery diced
- 2 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1 14 ounce can chicken broth for a thinner soup use 2 cans
- 1 Tablespoon fresh thyme
- 1 cup shredded carrots
- 1 cup fresh spinach leaves (chopped)
- 1 cup diced cooked chicken breast (I used rotisserie)
- 1 16 ounce package potato gnocchi (on the pasta isle)
- salt and pepper to taste
Instruction
- In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.
- Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add another can of chicken broth.) Salt and pepper to taste and serve immediately.
