1.05.2016

Creamy Chicken Gnocchi Soup

4 Tbs butter
1 medium onion, finely diced
2 ribs celery, finely diced
2 carrots, peeled and finely diced or shredded
2 garlic cloves, minced or pressed
4 Tbs flour
4 c. low-sodium chicken broth
1/2 tsp. thyme
1/2 tsp. parsley
1/2 tsp. salt
fresh ground pepper
pinch of nutmeg (optional)
2 c. cooked chicken, diced (I use rotisserie chicken)
1 lb. potato gnocchi
2 c. milk
1 c. spinach, chopped
freshly grated Parmesan, if desired

Melt butter in a 5-6 quart pot. Add the onion, celery, and carrots and saute until onions are translucent. Add the garlic and cook 1 min. Stir in flour and cook for 1 min more. Stir in the chicken broth and spices. Bring to a boil, then add the chicken and gnocchi. Turn down the heat and simmer for about 10 min. Add the milk and spinach and stir until it thickens. Remove from heat. Serve with a little fresh Parmesan grated into each bowl. About 8 servings.