Many people have really enjoyed this soup and have asked about the recipe. So, guys this one is for you.
1 tbsp olive oil
4 tbsp butter
4 tbsp flour
1 quart half and half (you can use milk if you want to cut calories)
1/2 cup celery, finely diced
1 cup onion, finely diced
2 minced garlic cloves
1 32 ounce carton of chicken broth (I use organic broth with no msg added)
1 cup carrots, finely shredded (you can purchase shredded carrots in most grocery stores.)
1 cup chicken breasts, cooked and diced (I like to grill mine with a little salt and pepper)
1 package gnocchi, cooked
1 cup of fresh spinach coarsely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg (optional)
Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook until it is golden brown in color (about a minute) before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the half and half mixture, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through. Season to taste by adding additional salt before serving.
It is important to cook the gnocchi ahead of time even if you are making this in a slow cooker. Packaged gnocchi are coated in cornmeal to prevent sticking. Cooking them before hand will rinse the cornmeal off of the gnocchi. If you place the uncooked gnocchi in the soup intending them to cook in the broth the cornmeal will give the soup an unappealing texture.