Ingredients
Soup Base
- 3 tablespoons butter
- 3/4 cup onion (chopped)
- 3/4 cup celery (sliced)
- 3 tablespoons all purpose flour
- 2 teaspoons minced garlic
- 3 cups chicken broth
- 2 cups half and half
- salt and pepper to taste
Fillings
- 3 cups cooked chicken (cut into 3/4 inch pieces)
- 3/4 cup shredded carrots
- 16 ounces gnocchi
- 1 teaspoon Italian seasoning
- 1 1/2 cups baby spinach leaves
- 2 tablespoons chopped parsley
Instructions
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the chopped onions and sliced celery, cooking for 5-6 minutes until the vegetables soften. Season them with salt and pepper to enhance the flavor.
- Make Roux and Add Garlic: Sprinkle in the all-purpose flour and cook for 1 minute to create a roux. Then add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning and to release the garlic’s aroma.
- Add Main Ingredients: Add the cooked chicken pieces, shredded carrots, gnocchi, Italian seasoning, and baby spinach leaves into the pot. Pour in the chicken broth and half and half. Stir everything together and bring the soup to a gentle simmer. Season with salt and pepper to taste.
- Simmer and Finish: Let the soup cook for 5-7 minutes, allowing it to thicken and the spinach to wilt. Once ready, sprinkle the chopped parsley on top for a fresh finish, and serve the warm soup immediately.
Notes
- For a thicker soup, cook a few extra minutes until the desired consistency is reached.
- Use pre-cooked chicken or leftover roast chicken to save time.
- Gnocchi can be swapped with small pasta like mini shells or tortellini if preferred.
- Adjust seasoning at the end according to taste.
- For a richer flavor, use heavy cream instead of half and half.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
