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Creamy Spinach and Carrot Gnocchi Soup

Servings: 6
Author: melinmac

Ingredients

  • 2 T olive oil
  • 1/2 sweet onion
  • 3 cloves garlic
  • 2 stalks celery
  • 1 1/2 - 2 cups cooked dark meat chicken (shredded)
  • 1/4 cup AP Flour (King Arthur Measure for Measure)
  • 4 cups chicken broth
  • 2 cups carrot gnocchi (see note*)
  • 1 t thyme
  • 5 ounces fresh spinach
  • 1/2 cup half-and-half
  • salt and pepper
  • 4 scallions

Instructions

  • Prep the veg - Chop the onion and the celery. Mince the garlic. Chop the scallions.
  • Sauté the celery and aromatics - Sauté the onion and celery until they're soft but not yet browning. Stir in the garlic and cook for a minute longer.
  • Make the roux, add the gnocchi, and simmer - Stir in the shredded chicken. Sprinkle the mixture with the AP flour and slowly pour in the chicken broth. Add the carrot gnocchi to the pan, and simmer until the gnocchi have softened.
  • Add the spinach and cream - When the carrot gnocchi are soft and the soup is thickened, stir in the half-and-half and the spinach. Continue cooking, stirring occasionally, until the spinach has wilted into the soup. Remove from the heat. Season with salt and pepper and sprinkle scallions on top.

Notes

*Carrot gnocchi can be replaced with pre-made gnocchi from the grocery, of course.
 
I know recipes typically call for adding salt and pepper "to taste" but for this soup, your really shouldn't omit the pepper.   Let the soup cool a bit before serving so that you can taste everything - the garlic, the celery, the carrot.  Delish.