"The belly rules the mind."--Spanish Proverb

Cream Chicken Gnocchi Soup Recipe

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This recipe for Cream Chicken Gnocchi Soup, by , is from The Mastrario Family Cookbook Project, 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!

Susan Mastrario


• 3 tablespoons butter
• 1 tablespoon olive oil
• 1 cup onion diced
• 1/2 cup celery diced
• 2 garlic cloves minced
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 3 C Chicken Broth
• 1 Tablespoon fresh thyme
• 1 cup shredded carrots
• 1 cup fresh spinach leaves chopped
• 1 cup diced cooked chicken breast
• 1 16 ounce package potato gnocchi on the pasta isle(I use small ones)
• salt and pepper to taste

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.
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 cup of chicken broth.) Salt and pepper to taste and serve immediately.




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