Creamy Chicken Gnocchi Soup
3 Tbsp butter
2 cups half-and-half cream or milk
1 Tbsp olive oil
1 cup onion, diced
1/2 cup celery
2 garlic cloves, minced
1/4 cup all-purpose flour
1 (14 oz) chicken broth for thinner soup, 2 even thinner
1 Tbsp fresh thyme
1 cup carrot, shredded
1 cup fresh spinach leaves, chopped
1 cup cooked chicken breast, chopped
1 (16 oz) package potato gnocchi
salt and pepper to taste
In a large pot add butter and olive oil. Over medium heat saute onion, celery and garlic until tender. Add flour to create a roux and cook another minute.
Slowly add half-and-half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi.
Simmer for another 5 minutes or until gnocchi is cooked and soup is thickened. (If you want thinner soup add another can of chicken broth). Add salt and pepper to taste.
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