Chicken Gnocchi Soup
I've been making this longer than anything.
Originally made as a substitute for Olive Garden's Chicken Gnocchi Soup, I make mine much thicker.
Ingredients
Directions
Preheat oven to 350 degrees. Once ready, cook chicken breasts for 20 to 25 minutes, or until an internal temperature of 165 degrees. Shred chicken, and set aside for later.
Saute the onion, celery, 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 the half and half.
Into the roux, add in the carrots and chicken.
Once the mixture becomes thick, add the chicken broth.
Once the mixture thickens again, add the spinach, salt, thyme, parsley, nutmeg (optional), and uncooked gnocchi.
Simmer until soup is heated through. Before serving, season to taste by adding additional salt.