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Creamy Chicken Gnocchi Soup




Source of Recipe


Marla


List of Ingredients




Creamy Chicken Gnocchi Soup


1 pound boneless, skinless chicken breasts, cut
-- into 1/2-inch pieces
1/3 cup butter, divided
1 small onion, chopped
1 medium carrot, shredded
1 celery rib, chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
3 1/2 cups 2% milk
1 1/2 cups heavy whipping cream
1 tablespoon reduced-sodium chicken bouillon granules
1/4 teaspoon coarsely ground black pepper
1 package (16 ounces) potato gnocchi
1/2 cup fresh spinach, chopped

Recipe




In a Dutch oven, brown the chicken in 2 tablespoons butter.

Remove and keep warm.

In the same pan, saut� the onion, carrot celery and garlic in remaining butter until tender.

Whisk in flour until blended, gradually stir in the milk, cream, bouillon and pepper.

Bring to a boil.

Reduce heat; cook and stir for 2 minutes or until thickened.

Add the gnocchi and spinach; cook for 3 to 4 minutes or until the spinach is wilted.

Add the chicken.

Cover and simmer for 10 minutes or until heated through (do not boil).


Cooking Tip: Look for the potato gnocchi in the pasta or frozen foods
section.

Comments: This is a very good soup. Easy to make with lots of flavor.
Might need to thin if you are reheating.