Chicken Gnocchi Soup

Potato Gnocchi, 3 cup
Half and Half Cream, 32 fl oz
Chicken Broth, 6 cup (8 fl oz)
Roasting Chicken, light meat, 2 cup, chopped or diced
Onions, raw, 2 small
Carrots, raw, 1 cup, chopped
Celery, raw, 1 cup, diced
Butter, unsalted, 4 tbsp
Flour, white, 0.75 cup
Spinach, fresh, 3 cup
Garlic, 3 tsp
Thyme, ground, 0.5 tbsp
Parsley, dried, 0.5 tbsp
Salt, 1 tsp
Pepper, black, 0.5 tsp
Olive Oil, 3 tbsp

Saute the onion, celery, carrots, salt, pepper and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half and chicken broth. Add the gnocchi, spinach, and seasoning; simmer until the gnocchi cook and soup is heated through.


Serving Size: Makes 24 1-cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user SALLYKINS75.