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This recipe for CHICKEN GNOCCHI SOUP, by , is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Diana Murphy-Owen


3 TBSP Butter
2 TBSP Olive Oil
cup Onion, diced
1 cup Celery, diced
4 cloves Garlic, minced
cup Flour (or thickener of your choice)
2 cups Half & Half
4 cups Chicken Broth
1 cup Carrots, diced
3 cups Fresh Spinach, chopped
2 cups Cooked Chicken, shredded (Deli Rotisserie is simple!)
1 pound Gnocchi
tsp Basil
tsp Thyme
Freshly Grated Parmesan for serving

1. In a large soup pot, over medium heat, melt the butter. Add the oil, onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
2. Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes.
3. Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes.
4. Add the carrots, spinach leaves, chicken, gnocchi, basil, and thyme. Continue to cook until all the ingredients are just heated through.
5. Season with salt and pepper, serve with freshly grated parmesan on top.




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