Chicken and Gnocchi Soup

My sweet Momma fixed this one cold winter evening when I came home for fall break! It has become a cold weather staple! My husband begs me to fix it once a week, and it is by far better than Olive Garden. But what isn't better made at home versus when you buy it! That little bit of love you put in a homemade dish makes it taste so much better. Without further ado...

Chicken and Gnocchi Soup

1 cup chicken breast, cooked and shredded
4 tbsp. butter
4 tbsp. flour
1 quart half and half
14 ounces chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tbsp. extra virgin olive oil
1/2 tsp. thyme
1/2 tsp. parsley
1 lb. potato gnocchi
Salt and Pepper
Freshly grated parmesan cheese, optional

**As a side note, we have used a few different types of gnocchi, and our favorite are the mini gnocchi! Small and bite size!

Sauté the onion, celery, and garlic in the butter and olive oil over medium heat until the onion is translucent.  Add the flour and make a roux. (For those of us who are simply southern, a roux is just a mixture that is a super thick looking paste.) Let the roux cook for about a minute before adding 1 quart of half and half.  Into the roux, add the carrots and chicken. Once the mixture becomes thick, add the chicken broth.  Once the mixture thickens again, add the spinach and seasonings.  Cook gnocchi according to the package and add to the soup.  Simmer until soup is heated throughout. 

We like to eat with fresh grated Parmesan cheese!

Hope you enjoy!