Chicken Gnocchi Soup (Print Version)
# Ingredients:
01 -
1 cup onion, chopped small.
02 -
4 tablespoons unsalted butter.
03 -
1/2 cup celery, diced finely.
04 -
1 tablespoon olive oil.
05 -
2 garlic cloves, smashed and chopped.
06 -
1/4 cup plain flour.
07 -
1 quart light cream (half-and-half).
08 -
28 ounces chicken stock.
09 -
1/2 teaspoon dried parsley.
10 -
1/2 teaspoon ground thyme.
11 -
1/4 teaspoon optional ground nutmeg.
12 -
1 cup shredded carrots.
13 -
16 ounces potato gnocchi.
14 -
1 cup chicken breast, cooked and cubed.
15 -
1 cup chopped spinach leaves.
# Instructions:
01 -
Warm the butter with oil in a pot. Toss in the onion, celery, and garlic. Let it cook until the onion softens.
02 -
Stir in the flour until blended, then cook it for a bit. Slowly pour in the cream and let it gently bubble. Add the chicken stock and do the same.
03 -
Mix in the spices. Next, add all the veggies, chicken, and gnocchi. Heat until warmed through. Adjust the seasoning and serve.
# Notes:
01 -
Rotisserie chicken works great.
02 -
Use more or less thyme as you like.
03 -
If gnocchi pieces are big, cut them smaller.
04 -
Season with as much salt as you want.
05 -
Perfect cozy dinner.
06 -
Like your favorite restaurant version.