Chicken and Gnocchi Soup
1 Cup chicken breasts; cooked and diced (you can use a rotisserie chicken)
4 T butter
4 T flour
1 quart half and half
1 (14 ounce) can chicken broth
1 Cup celery; finely diced
2 garlic cloves; minced
1 1/2 Cup carrots; finely shredded
1 1/2 Cup onion; finely diced
1 Cup fresh spinach; coarsely chopped
1 tablespoon extra virgin oil
1/2 t thyme
1/2 t parsley
Freshly; grated parmesan cheese
1 pound potato gnocchi
Sautee the onion, celery, and garlic in the butter and olive oil, over medium heat when 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 seasonings, simmer until soup is heated through.
Potato Gnocchi can buy this in the gourmet section of many supermarkets. You can also lighten this soup by using 2 cups of half and half and 2 cups of milk. I bet you can even substitute milk for the half and half all together and it'll taste great.