Cream of Chicken and Gnocchi Soup recipe
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Ingredients
- ½ cup margarine ¾ cup finely chopped onion ¾ cup finely chopped celery ½ cup finely grated carrot 1 ½ teaspoons minced garlic ⅓ cup all-purpose flour 4 cups chicken broth ¾ cup half-and-half ¾ cup milk 1 (16 ounce) package potato gnocchi 1 ½ cups chopped cooked chicken ¾ cup shredded fresh spinach ½ teaspoon dried rosemary ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon nutmeg
Nutrition Info
- 310.9 caloriescarbohydrate: 19.7 gcholesterol: 43.1 mgfat: 20.6 gfiber: 1.5 gprotein: 11.7 gsaturatedFat: 6.9 gservingSize: -sodium: 853.7 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Cream of Chicken and Gnocchi Soup
Directions
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Melt butter in a large, heavy saucepan over medium heat, cook and stir onion, celery, carrot, and garlic until softened, 5 to 10 minutes. Stir flour into vegetable mixture, cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
Pour chicken broth, half-and-half, and milk over vegetable mixture, cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir gnocchi, chicken, and spinach into broth mixture, season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi become tender, 8 to 10 minutes.