Prep Time: 10 minutes
Cook Time: 30 minutes
4 T. (1/2 stick) butter
1 T. olive oil
1 C. finely diced onion
1/2 C. finely diced celery
2 C. red bell pepper, very thinly sliced
1 C. finely shredded carrots
2 garlic cloves, minced
1/4 C. all-purpose flour
4 C. half-and-half or milk (if cutting calories try non flavored almond milk)
2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
1/2 tsp. dried thyme
1 tsp. dried parsley flakes
1/4 tsp. ground nutmeg (optional)
1 C. coarsely chopped fresh spinach leaves
2 C. diced cooked chicken breast (you can use a rotisserie chicken)
1 (16oz or so) package ready-to-use gnocchi or follow your package instructions to cook.
What to do:
Melt the butter into the oil in a large saucepan over medium heat.
Add the vegetables except the spinach and stir, cooking for about 15 minutes until the vegetables become tender.
Add flour and stir until the vegetables form a thick paste. Add chicken stock, half & half, thyme, parsley, salt and pepper. Stir and simmer for 15 minutes until soup thickens.
Add your cooked gnocchi, chicken and spinach. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.