Ingredients
- 4 tablespoons butter
- 1 small onion, finely diced
- 1 large celery rib, finely diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme, rubbed or dried Italian seasoning
- 4 tablespoons all-purpose flour
- 2 cans (14 ounce each) chicken broth (if you like a thicker soup, use one can)
- 1 large carrot, peeled and finely shredded
- 2 cups chicken (cooked)
- 20 to 24 gnocchi, cooked (use more or less it does not matter how many you use)
- 2 cups packed fresh spinach coarsely chopped
- 1/2 teaspoon salt
- Ground pepper
- Grated Parmesan or Romano cheese
How to Make
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Step 1: Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent (around 3 minutes). Add the thyme and flour, cook for about a minute to make a roux. Add in half and half, stirring until smooth. One the mixture is thick and combined add in the broth, mixture over medium heat until thick.
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Step 2: Add in the grated carrots, chicken, cooked gnocchi,spinach and salt. Simmer until soup is heated through. Season to taste and pepper and if needed, more salt)
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Step 3: Ladle into bowl then sprinkle with grated Parmesan or Romano cheese.
We hope you enjoy this recipe!
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