Ingredients
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3/4 cup onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 4 cloves garlic, minced
- Salt and fresh black pepper, to taste
- 1/3 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups half & half
- 2 cups cooked chicken (white meat chicken, cut into small bites)
- 1 pound potato gnocchi
- 3 cups fresh baby spinach, stems removed
- 1 tablespoon chopped fresh basil
- Garnish: Parmesan and/or Romano, grated
How to Make
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Step 1: In a Dutch oven heat the butter and oil together over medium heat.
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Step 2: Add onion, carrots, celery and garlic.
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Step 3: Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
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Step 4: Sprinkle the flour into the pot and stir into the vegetables, until dissolved, about 3 minutes.
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Step 5: Stir in the chicken broth 1 cup at a time
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Step 6: Add the half & half.
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Step 7: Add the cooked chicken and bring up to a simmer
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Step 8: Cover and maintain for 20 minutes stirring often.
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Step 9: Adjust seasoning (salt and pepper) to taste.
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Step 10: Cook the gnocchi separately according to package directions.
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Step 11: Add them to the soup along with the spinach.
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Step 12: Simmer until spinach is wilted.
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Step 13: Stir in basil.
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Step 14: Serve with grated cheese.
We hope you enjoy this recipe!
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