photo credit here
- 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
- 4 tablespoons butter
- 4 tablespoons flour
- 1 quart half and half (I used 1 cup half and half and the rest whole milk)
- 1 14 ounces can of chicken broth (I added at least one more cup)
- 1/2 cup celery, finely diced
- 2 minced garlic cloves
- 1 cup carrots, finely shredded
- 1 cup onion, finely diced
- 1 cup fresh spinach, coarsely chopped
- 1 tablespoons extra virgin oil
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- freshly grated Parmesan cheese, optional
- 1 pound potato gnocchi
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.
Made this recipe (for the second time) to share with Carolyn & her husband Jesse after they came home from the hospital with their brand new baby girl, Alma West. It was a hit! Love this soup so much that I bought double the ingredients & hope to make a second batch tomorrow! :P Thanks again for sharing!
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