Chicken gnocchi soup

Servings: 8

Ingredients:

• 1 tbsp extra virgin olive oil
• 1/4 cup butter
• 1/4 cup flour
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 4 cups half and half
• 1 12 oz package of gnocchi
• 1 cup shredded carrots
• 1 cup cooked shredded chicken breast
• 1 quart chicken broth
• 1 cup chopped spinach
• Salt to taste
• Pepper to taste
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley
• 1/4 tsp grated nutmeg

Preparation:

Cook the gnocchi according to the package directions then drain and set it aside. Heat the olive oil and butter in a large saucepan over medium heat. Sauté the onion, celery, and garlic until the onion becomes translucent. Whisk in the flour and constantly stir for about 1 minute then slowly stir in the half and half. Add the carrots and chicken once the half and half mixture has thickened a bit. Stir in the chicken broth and cook for 5 minutes. Stir in the gnocchi, spinach, and seasonings the simmer for 5 minutes. Serve immediately.

Irene Milito