Cream of Chicken and Gnocchi Soup

Name: Cream of Chicken and Gnocchi Soup
Total time: 45
Yield: 8
Ingredients: 0.5 cup margarine; 0.75 cup finely chopped onion; 0.75 cup finely chopped celery; 0.5 cup finely grated carrot; 1.5 teaspoons minced garlic; 0.33333334326744 cup all-purpose flour; 4 cups chicken broth; 0.75 cup half-and-half; 0.75 cup milk; 1 (16 ounce) package potato gnocchi; 1.5 cups chopped cooked chicken; 0.75 cup shredded fresh spinach; 0.5 teaspoon dried rosemary; 0.5 teaspoon salt; 0.25 teaspoon ground black pepper; 0.25 teaspoon nutmeg

Recipe by Linda Barlow from allrecipes.com

Dinner 45 Mins.

Ingredients

8 servings

•

0.5 cup margarine
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0.75 cup finely chopped onion
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0.75 cup finely chopped celery
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0.5 cup finely grated carrot
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1.5 teaspoons minced garlic
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0.33333334326744 cup all-purpose flour
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4 cups chicken broth
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0.75 cup half-and-half

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0.75 cup milk
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1 (16 ounce) package potato gnocchi
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1.5 cups chopped cooked chicken
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0.75 cup shredded fresh spinach
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0.5 teaspoon dried rosemary
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0.5 teaspoon salt
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0.25 teaspoon ground black pepper
•

0.25 teaspoon nutmeg

Instructions

Melt margarine in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic in hot margarine until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes.