Ingredients
- 1 lb. chicken, cooked and diced or use leftover rotisserie chicken
- 1 package of gnocchi 16 oz.
- 1 quart half and half
- 3 cups chicken broth
- 4 tbsp butter
- 1 cup fresh spinach chopped
- 1/2 cup celery finely diced
- 1 cup onion finely diced
- 1 cup carrot finely shredded
- 1 tsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp thyme
- 1/2 tsp parsley
- 4 tbsp flour
- grated parmesan cheese for topping
Instructions
- Cook gnocchi as directed and set aside.
- In a large pot over medium heat, saute onion, celery, garlic, and carrot until onion is translucent.
- Stir in flour until well blended.
- Add the half-and-half, broth, chicken, thyme, parsley, salt, and pepper. Stir well and heat to boiling, being careful not to let the milk scorch.
- Once the soup is boiling, add gnocchi and simmer for 10 minutes.
- Add the spinach and cook for an additional 5 minutes.
- Serve with some crusty bread, breadsticks, or in a bread bowl.
Nutrition
Calories: 400kcal | Carbohydrates: 35g | Protein: 25g | Fat: 20g | Sodium: 1000mg | Fiber: 4g