Ingredients
Scale
- 4 tablespoons 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
- 28 ounces chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon salt (plus more to taste)
- 1 cup finely shredded carrots
- 1 cup coarsely chopped spinach leaves
- 1 cup cooked and diced chicken breast
- 16 ounces ready-to-use gnocchi
Instructions
- In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
- Add the onion, celery, and garlic; sauté until softened.
- Whisk in flour and cook for about a minute before gradually adding half-and-half.
- Stir in chicken broth and seasonings; simmer until thickened.
- Incorporate carrots, spinach, chicken, and gnocchi; cook until heated through.
- Taste and adjust seasoning as needed. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg