6 January, 2016
Chicken Gnocchi Soup
1 tablespoon olive oil
1 medium onion, diced (about 1/2 cup)
1 cup chopped carrots
1/2 teaspoon dried thyme
2 cloves garlic, finely minced
1/4 cup all-purpose flour
2 cups fat free half-and-half
1 cup low-fat milk
1 cup low-sodium chicken broth
16 ounce package gnocchi
1-2 cups cooked, shredded or diced chicken breasts
1 cup fresh spinach, coarsely chopped
Salt and pepper to taste
In a 4- or 5-quart pot, heat the olive oil over medium heat until hot and rippling. Add the chopped onion, carrots and thyme. Cook until the onion is translucent and carrots are slightly tender, stirring often, about 4-5 minutes. Stir in the garlic and cook, stirring constantly, until fragrant. Whisk in the flour and cook, whisking or stirring constantly, until the flour is lightly golden, 1-2 minutes. Slowly whisk in the half-and-half. Whisk in the milk and chicken broth. Stir while bringing the mixture to a boil over medium to medium-high heat. Cook, stirring often, until the mixture is slightly thickened, 5-7 minutes. Stir in the uncooked gnocchi and simmer over medium-low heat for 3-4 minutes, stirring occasionally. The soup should thicken up quite a bit while the gnocchi is cooking. Stir in the chicken and spinach and cook for 1-2 minutes until heated through. Season with salt and pepper to taste and serve.