- 1/4 cup butter
- 1/2 cup minced celery
- 1 tablespoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 1 quart half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon crushed dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground nutmeg
- 1 tablespoon olive oil
- 2 (14 ounce) cans chicken broth, or to taste
- 1 cup diced cooked chicken breast
- 1 cup finely shredded carrots
- 1 cup chopped fresh spinach leaves
- 1 (16 ounce) package potato gnocchi
- Melt butter in a large saucepan over medium heat. Add celery, onion powder, and garlic powder. Whisk in flour and stir until light golden brown, about 5 minutes.
- Whisk half-and-half into the flour mixture. Add salt, thyme, parsley, and nutmeg. Simmer, stirring until the mixture is well blended and smooth, 10 to 15 minutes. Whisk in chicken broth; stir in chicken breast and carrots. Bring soup to a boil.
- Cook gnocchi in the boiling soup until they float to the top, 2 to 4 minutes. Stir in spinach; cook until liquid is slightly reduced, about 6 minutes.
05/12/2018
recipepes.com
Chicken Gnocchi Soup, recipe
PT15M
PT1H
5
455 calories
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