Creamy Chicken Gnocchi Soup has a thick and rich broth with shredded carrots, celery, chopped spinach and gnocchi hidden throughout. This tastes even better than the Olive Garden!
PREP TIME: 5 mins COOK TIME: 20 mins TOTAL TIME: 25 mins
SERVINGS: 8 Bowls of Soup
4 tablespoons of North Prairie Gold Canola Oil
1 cup onion diced
1/2 cup celery diced
2 garlic cloves minced
1/4 cup all-purpose flour
2 cups half-and-half
1 14 ounce can chicken broth (for a thinner soup use 2 cans)
1 tablespoon fresh thyme
1 cup shredded carrots
1 cup fresh spinach leaves chopped
1 cup diced cooked chicken breast
2 cups of potato gnocchi from the pasta aisle
salt and pepper to taste
In a large pot add North Prairie Gold Canola Oil. Over medium high heat sauté onion, celery and garlic until tender. Add the flour to create a roux and cook for another minute.
Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. (If you want a thinner soup add another can of chicken broth.) Salt and pepper to taste and serve immediately.