Chicken Gnocchi Soup

Chicken Gnocchi Soup

4 tablespoons (1/2 stick) butter

1 tablespoon extra virgin olive oil

1 cup finely diced onion

1/2 cup finely diced celery

2 garlic cloves, minced       

1/4 cup all-purpose flour

1 quart half-and-half

14-28 ounce chicken broth

Salt                                                                    

1/2 teaspoon dried parsley flakes                

1 cup finely shredded carrots                             

1 cup diced cooked chicken breast

1/2 teaspoon thyme

1 cup coarsely chopped fresh spinach leaves

1 (16-ounce/500g) package ready-to-use gnocchi

Directions

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for a   1/2 teaspoon dried thymebout 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.