This delicious soup tastes just like the restaurant version. First butter is melted in a pot, and then chopped onion, celery and garlic are added in. Once the vegetables are soft then flour and half-n-half are added and cooked until thickened. Next chicken broth and spices are added with gnocchi, cooked chicken, shredded carrots and spinach. The soup is cooked until the gnocchi is soft.
Course
Entree
Prep Time10minutes
Cook Time40minutes
Servings8people
Ingredients
¼cupbutter
1tbspolive oil
1cupfinely diced onion
2stalks celeryfinely chopped
2clovesgarlicminced
¼cupAP flour
4cupshalf and half
1can(14 oz) chicken broth
1tspsalt
½tspthyme
½tspdried parsley
¼tspground nutmeg
1package(16 oz) gnocchi
1cupcooked chicken
1cupshredded carrots
1cupcoarsely chopped fresh spinach
Instructions
Melt butter in Dutch oven over medium heat; add oil. Add onion, celery and garlic; cook 8 minutes or until vegetables are softened and onion is translucent, stirring occasionally.
Whisk in flour, cook and stir about 1 minute. Whisk in half-n-half; cook about 15 minutes or until thickened, stirring occasionally.
Whisk in broth, salt, thyme, parsley and nutmeg, cook 10 minutes or soup is slightly thickened, stirring occasionally. Add gnocchi, chicken, carrots and spinach; cook about 5 minutes or until gnocchi are heated through.