Description
A comforting and creamy soup filled with tender chicken, fluffy gnocchi, and vibrant vegetables, perfect for cozy family dinners.
Ingredients
- 4 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 cup finely diced onion
- 1/2 cup finely diced celery
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 quart half-and-half
- 28 ounces chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg (optional)
- 1 cup carrots (finely shredded)
- 1 cup spinach leaves (coarsely chopped)
- 1 cup cooked chicken breast (diced)
- 16-ounce package ready-to-use gnocchi
Instructions
- Melt the butter and olive oil in a large pot over medium heat. Add the diced onion, celery, and garlic, stirring until the onion becomes translucent (5–7 minutes).
- Whisk in the flour and cook for 1 minute. Gradually whisk in the half-and-half, simmering until thickened.
- Pour in the chicken broth and whisk again. Allow this to simmer until thickened, stirring occasionally.
- Stir in salt, thyme, parsley, ground nutmeg (if using), carrots, spinach, diced chicken, and gnocchi. Simmer until heated through (5–10 minutes).
Notes
For extra creaminess, use heavy cream instead of half-and-half. Store leftovers in the refrigerator for up to 3 days.
