Created By: copykat.com
Difficutly: easy
Time: 30 Min
Portion: 1 serving
Ingredients:
- 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
- 4 tablespoons butter
- 4 tablespoons flour
- 1 quart half and half
- 1 14 ounce can chicken broth
- 1/2 cup celery, finely diced
- 2 garlic cloves, minced
- 1 cup carrots, finely shredded
- 1 cup onion, finely diced
- 1 cup fresh spinach, coarsely chopped
- 1 tablespoon extra virgin oil
- 1/2 teaspoon thyme
- 1/2 teaspoon parsley
- Freshly grated parmesan cheese – optional
- 1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Directions:
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Cook gnocchi according to package directions.
Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.
Notes:
Comments about this recipe: You can add more chicken if you like. While you could use left over cooked chicken breasts, I really think using the rotisserie chicken that are found in many grocery stores is the best way to get the optimal flavor of this soup. If you want to make the soup lower calorie you can use milk instead of half and half. Half and Half, does taste better, and it also reheats better than milk does.