Adapted from here.
PREP: 40 min
SERVES: 8
INGREDIENTS
3 Tbsp butter
1 Tbsp olive oil
1 cup onion, diced
1/2 cup celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half-and-half
1-2 cans (14 oz each) chicken broth (I used 2-3 because it was still too thick)
1 Tbsp fresh thyme
1 cup shredded carrots (I may have used a bit more)
1 cup fresh spinach leaves, chopped (I used 3-4 cups)
1 cup diced cooked chicken breast (I used 2 cups of Italian seasoned rotisserie chicken, light & dark meat)
1 package (16 oz) potato gnocchi (on the pasta isle)
salt & pepper to taste (it needed a lot of salt)
DIRECTIONS
In a large pot add butter and olive oil. Over medium high heat, sautee 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 stir until thickened. Add the chicken broth, thyme, carrots, spinach, chicken, and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened (mine took about 15 min). Add more chicken broth is a thinner soup is desired. Salt & pepper to taste and serve.
Serving suggestions:
Ceasar salad & crusty bread
