Chicken Gnocchi Soup
Recipe from Tamee Taylor
Ingredients:
1/2 stick of butter
1 T extra virgin olive oil
1 C finely diced onions
1/2 C finely diced celery
2 garlic cloves, minded
1/4 C flour (I added more flour as needed to get to desired thickness I was cooking)
1 quart half-and-half (I used 1-3/4 of 2 quarts)
2 (14-oz) cans of chicken broth (I used 1 32 oz can)
1/4 Salt
1/2 t dried thyme (I used 1/2 t. oregano and 1/2 t. rosemary)
1/2 t dried parsley flakes
1/4 t ground nutmeg (optional)
1 C finely shredded carrots
1 C coarsely chopped fresh spinach leaves
1 C diced cooked chicken breast (you can use rotisserie chicken)
1 16 oz package ready-to-use gnocchi
Directions:
Melt the butter into the oil in a large saucepan over
medium heat.
Add the onion, celery, and garlic and cook, stirring
occasionally until the onion becomes translucent.
Whisk in the flour and cook for about 1 minute. Whisk in
the half-and-half. Simmer until thickened.
Whisk in the chicken broth. Simmer until thickened again.
Stir in the remaining ingredients. Simmer until the soup is heated through.
Before serving, season with additional salt if necessary.
1/2 stick of butter
1 T extra virgin olive oil
1 C finely diced onions
1/2 C finely diced celery
2 garlic cloves, minded
1/4 C flour (I added more flour as needed to get to desired thickness I was cooking)
1 quart half-and-half (I used 1-3/4 of 2 quarts)
2 (14-oz) cans of chicken broth (I used 1 32 oz can)
1/4 Salt
1/2 t dried thyme (I used 1/2 t. oregano and 1/2 t. rosemary)
1/2 t dried parsley flakes
1/4 t ground nutmeg (optional)
1 C finely shredded carrots
1 C coarsely chopped fresh spinach leaves
1 C diced cooked chicken breast (you can use rotisserie chicken)
1 16 oz package ready-to-use gnocchi