Yield: 8 servings.
1 cup chicken breasts, cooked and diced (you can use a
4 tablespoons butter
4 tablespoons flour
half and half
1 14 ounce can chicken broth
1/2 cup celery, finely
2 garlic cloves, minced
1 cup carrots, finely shredded
onion, finely diced
1 cup fresh spinach, coarsely chopped
extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese –
1 pound potato gnocchi – can buy this in the gourmet section of many
Sauté the onion, celery, and garlic in the butter and olive oil,
over medium heat when the onion becomes translucent, add the flour, and make a
roux, let the butter and flour mixture cook for about a minute before adding 1
quart of half and half.
Cook gnocchi according to package directions.
Into the roux 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 seasonings, simmer until soup is heated through.
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.