INGREDIENTS:
4 T butter
1 large yellow onion, diced
1 C celery, diced
2 garlic cloves, minced
¼ cup flour
1 quart half and half (or heavy cream)
3 cups chicken broth
1½ cup shredded carrots (I just slice them really thin)
1 cup roughly chopped fresh spinach
¼ teaspoon thyme
½ teaspoon parsley
1 cup chicken, cooked and diced
Freshly grated Parmesan cheese – for garnish
1 pound package gnocchi
Salt & pepper to taste
INSTRUCTIONS:
In a large soup pot over medium heat, melt the butter. Add the 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. Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes. 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. Add the Carrots, spinach leaves, thyme, parsley, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through. Season with salt and pepper, serve.
LINK:
http://foodfolksandfun.net/2011/01/chicken-and-gnocchi-soup-olive-garden/#_a5y_p=2375278
