Gnocchi Soup

Today I’ve made a creamy and deliciously yummy version of Gnocchi Soup. This stuff is to die for!

I’m not a fan of parsley, so I omitted it. I put in a tsp of fresh ground pepper, and I used pink sea salt (not that it makes that much of a difference but thought I’d throw that out there). Since I didn’t want to buy a roasted chicken, I used a can of cooked chicken that I had in the pantry. You can substitute 2% milk for those quart of half and half for a lighter version of this soup.

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Here is MY recipe Ingredients;

1 cup finely chopped onions

1 cup finely chopped celery

2 teaspoons minced garlic

4 Tablespoons Butter (I use unsalted)

1 Tablespoon Olive Oil

1/4 tsp Nutmeg

1/2 tsp Thyme

1 Teaspoon freshly ground pepper

1 cup fresh Spinach

1 cup shredded Carrots

1 quart half and half

14 ounces unsalted chicken stock

1 cup or 1 can shredded chicken

1 package Gnocchi

1/4 cup flour

1 teaspoon salt

instructions;

melt unsalted butter and olive oil in stock pot, add chopped onion, celery and garlic and saute until onions are glossy.

Add in 1/4 flour and move the veggies around until they're covered and lit it cook a bit until you think it won't taste like raw flour. Add in half and half and stir stir stir so it won't be lumpy and until it all thickens. Add in chicken stock, stir some more. Add in chicken, shredded carrot, Gnocchi and all of those spices plus the salt. Stir and let simmer on low for 5 minutes. Add in the torn up spinach and serve in bowls.