2 cups cooked white meat chicken, shredded or cut into small bites
1 lb potato gnocchi
3 cups fresh baby spinach, stems removed
1 Tbls Chopped fresh basil
Fresh grated Parmesan and/or Romano, for serving
Instructions
1. In a large soup pot or Dutch oven heat the butter
and oil together over medium heat. Add onion,
carrots, celery and garlic. Season with salt and
pepper and cook until tender over medium-low heat
about 10 minutes, stirring often.
2. Sprinkle the flour into the pot and stir into the
vegetables, cook 3 minutes, stirring often. Stir in
the chicken broth 1 cup at a time, followed by the
half & half.
3. Add the cooked chicken. Bring up to a simmer and
maintain for 20 minutes stirring often. Season with
salt and pepper to taste.
4. Cook the gnocchi separately according to package
directions. Add them to the soup along with the
spinach. Simmer until spinach is wilted. Stir in
basil. Serve with grated cheese.
Originally Submitted
5/7/2014
0 Out of 5 from
0 reviews
You can add this Chicken Gnocchi Soup recipe to your own private DesktopCookbook.
