Ingredients
The following ingredients have 4 Servings
- 1 tablespoon Extra Virgin Olive Oil
- 4 tablespoons Butter
- 1 cup finely diced Onion
- 1/2 cup finely diced Celery
- 2 cloves Garlic (minced)
- 4 tablespoons Flour
- 3 cups Half and Half
- 1 cup finely shredded Carrots
- 2 cups cooked and diced Chicken Breasts
- 1/2 teaspoon Salt
- 1/2 teaspoon Thyme
- 1/2 teaspoon Parsley
- 1/4 teaspoon Nutmeg
- Two 14-ounce cans of Chicken Broth (If you prefer a thicker soup, use only one can)
- One 16-ounce package Gnocchi (cooked)
- 1 cup coarsely chopped fresh Spinach
- Additional Salt and freshly ground Black Pepper (to taste)
Instruction
- Place a large pot over medium heat.
- Add olive oil and butter. Allow butter to melt.
- Add prepared onion, celery and garlic. Sauté until the onion becomes translucent.
- Sprinkle flour into the pot to make a roux. Allow mixture to cook, stirring frequently, for about a 2 - 3 minutes
- Add half and half slowly, while whisking constantly.
- Add in prepared carrots, prepared chicken, 1/2 teaspoon salt, thyme, parsley, and nutmeg.
- While cream mixture is coming up to a simmer, cook gnocchi according to package directions. Drain. Set aside.
- Once cream mixture becomes thick, add chicken broth. Stir to combine.
- Once mixture thickens again, add cooked gnocchi and spinach.
- Simmer until soup is heated through.
- Before serving, taste. Add additional salt and pepper, to taste.
