Yum....soup! Who doesn't love a big bowl of yummy good soup on a cold winter's night? Especially one that is filled with gnocchi and creamy goodness!
I have seen several different versions of this recipe floating around. I played around with a couple of them and this is my version of heaven in a bowl. Serve with warm crusty bread and prepare thine self for the warmth that is about to ensue. I had just a little bit leftover and put it in my girls lunch the next day and they were happy children and I am THE best mom, at least for the next 2 hours.
Enjoy!
Chicken and Gnocchi Soup
4 tbsp butter
1 tbsp olive oil
1 medium onion, finely diced
1 cup celery, finely diced
2 garlic cloves, finely grated
4 tbsp flour
1 cup heavy cream
3 cups whole milk
1 1/2 cups carrots, finely shredded
3 chicken breasts, cooked and diced
1 tsp chicken base (or use 1-14 oz can chicken broth and omit the water)
2 cups water (I used the water that I cooked the gnocchi in)
1 lb gnocchi
1 bag baby spinach, coarsely chopped
Salt to taste
Grated Parmesan cheese
Cook the gnocchi according to the package directions. Drain and set aside, reserving the cooking water. Saute the onion and celery in the butter and olive oil. When the onion becomes translucent, add the garlic and cook for about 30 seconds. Add the flour to make a roux. Let the butter and flour mixture cook for about one minute. Add the cream and milk mixing well. Add the carrots and chicken. Once the mixture becomes thick, add the chicken base and reserved cooking water or chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach and salt to taste. Serve with grated Parmesan on top.
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