Hello fellow foodies,
This soup is so creamy and delicious you will start craving it all the time!
I’ve tried a few variations but this one has been my favorite so far with a few alterations.
- 1 tablespoon olive oil
- 1/4 cup butter
- 1/4 cup of flour
- 1/2 cup finely diced celery
- 1 cup diced onion
- 2 garlic cloves
- 4 cups half and half
- 1 (12oz) package of gnocchi*
- 1 cup shredded carrots
- 1 10oz can of cubed chicken breast
- 2.5 cups chicken broth
- 1/2 cup of spinach
- 1/2 tsp salt, thyme and dried parsley.
I start off by chopping up all the vegetables.
Note: I freeze fresh spinach in bags that are 1/2 cup each so they’re easy to break up. I also buy the jar of minced garlic.
Once the veggies are ready I heat a skillet to medium heat and sauté the celery and onions in the butter and olive oil.
While those are sautéing I boil some water to cook the gnocchi.
*My local store only carries a 16oz package so I just added it all in.
Once the veggies are sautéed I add the flour to make a roux.
After a minute or so you can add in the half and half.
Wait until it starts to thicken a little and add in the chicken and carrots.
Once the mixture has bubbled up and thickened you can add in the chicken broth.
I drain and rinse the gnocchi and add everything to that pot to let it bubble up and thicken again. Mix in the spices and spinach. Stir occasionally.
Finally serve it up into bowls with rolls!
So so so good and mouthwatering!
Everyone wanted the leftovers! You won’t be disappointed!