2 cup chicken, shredded
3 tbsp. butter
2 tbsp. olive oil
¾ cup onion, diced
½ cup carrots, diced
½ cup celery, diced
2 cloves garlic, minced
⅓ cup all-purpose flour
4 cup chicken broth
1 ½ cup half & half
1 lb. potato gnocchi
3 cup spinach
1 tbsp. basil, chopped
½ tsp. thyme
½ tsp. parsley
¼ tsp. nutmeg
Parmesan, grated
salt
pepper
Saute the onion, celery, and garlic in the butter and olive oil over medium heat.
Add the flour and make a roux.
Add the half and half.
Cook gnocchi according to package directions.
Add in the carrots and chicken in the roux.
Once the mixture thickens, add the chicken broth.
Then add the gnocchi, spinach, and seasonings.
Let simmer until soup is heated through.
Season with salt and pepper to taste.
Serve with grated Parmesan on top.
Sugar: 2g
:
Calcium: 137mg
Calories: 392kcal
Carbohydrates: 40g
Cholesterol: 36mg
Fat: 22g
Fiber: 3g
Iron: 5mg
Potassium: 433mg
Protein: 11g
Saturated Fat: 7g
Sodium: 966mg
Vitamin A: 3876IU
Vitamin C: 20mg
