CREAMY CHICKEN GNOCCHI SOUP

Winter has decided to return to Texas for 

a few days which was to be expected, so we 

are still enjoying Soup Nights.

This recipe is so easy to prepare and just about

perfect for a cold windy evening!

This Creamy Chicken Gnocchi Soup has a thick and rich

broth with carrots, spinach and gnocchi throughout.

 This is an Olive Garden copycat recipe with I have

adapted for two people.

1 1/2 tablespoons butter

1 tablespoon olive oil

1/2 cup medium onion, diced

½ cup celery diced

2 garlic cloves, minced

1/8 cup all-purpose flour

1 cup half-and-half

1 1/2 cups chicken broth

1t.thyme

1/2 cup shredded carrots

1/2 cup fresh spinach leaves, chopped

2 baked chicken thighs, cut into bite size pieces 

1 cup potato gnocchi , cooked al dente

salt and pepper to taste

In a large saucepan, add butter and olive oil. Over medium high heat sauté onion, celery and garlic until tender. add the shredded carrots. Add the flour to create a roux and cook for another minute.

Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, and chicken. Simmer for about 5 minutes. 

In a small saucepan, cook the gnocchi just until they float to the top of boiling water. They should be al dente...still firm. Add the cooked gnocchi to the soup, with a handful of fresh spinach. Cook just until the spinach has wilted and you are ready to serve.  Salt and pepper to taste and serve immediately. I serve this lovely, creamy soup with garlic knots.