Chicken with Gnocchi and Spinach Soup
 
 
Ingredients
  • 1 T olive oil
  • 1 T butter
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 2 carrots, shredded
  • 3 cloves garlic, minced
  • 1 T AP flour
  • 1 lb. cooked, rotisserie chicken cubed
  • 4 C chicken broth low sodium
  • 1 lb. potato gnocchi
  • 6 oz. baby spinach leaves remove stems
  • 2 cups half-and-half
  • kosher salt and ground black pepper to taste
  • freshly ground nutmeg to taste
  • freshly grated parmesan cheese
Instructions
  1. Heat olive oil over medium heat in a dutch oven. Add celery and saute until mostly soft then add onion, and carrots and saute until onion is translucent, about 5 minutes more add garlic and stir for 30 seconds. Stir in flour and cook stirring constantly until flour is light brown add chicken broth all at once and whisk until smooth and all the flour is dissolved scrapping bottom of pan to loosen any flour that has stuck to the bottom of the pan.
  2. Add chicken and reduce heat to med low and simmer for 5 minutes.
  3. Add gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes.
  4. Add half-and-half and bring back to simmer stir in spinach; cook until wilted, about 3 additional minutes.
  5. Season to taste with salt and black pepper.
  6. Prior to serving add a couple of grinds of fresh nutmeg and parmesan cheese.
Recipe by Man of Leisure.info at https://manofleisure.info/chicken-with-gnocchi-and-spinach-soup/