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Ingredients
8 servings
3 tablespoonsbutter
1 tablespoonolive oil
1 cuponion
diced
½ cupcelery
diced
2garlic cloves
minced
¼ cupall-purpose flour
2 cupshalf-and-half
2 x 14 ouncecan chicken broth
½ tablespoonfresh thyme
⅔ cupcarrots
shredded
1 cupfresh spinach leaves
chopped
1 cupchicken breast
diced, cooked, i used rotisserie
1 x 16 ouncepotato gnocchi
package, on the pasta isle
salt
to taste
pepper
to taste
Instructions
Step 1
In a large pot add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.
Step 2
Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add another can of chicken broth.) Salt and pepper to taste and serve immediately.
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