Chicken and Gnocchi Soup

7 Nov

Perfect for cold, rainy nights…


  • 1 pound of shredded chicken (I toss mine in the crock pot on low.  Cook all day with a bit of broth.  Shreds perfectly when you’re ready to cook!)
  • 1 14 oz. can chicken broth
  • 4 Tbsp butter
  • 4 Tbsp olive oil
  • 1 quart half and half
  • 1/4 cup flour
  • 2 garlic cloves, minced
  • 1 cup shredded carrots
  • 1 cup diced green onions
  • 1 cup fresh, chopped spinach
  • 1/2 tsp dried rosemary
  • salt and pepper to taste
  • 16 ounce package gnocchi

Heat butter and olive oil in large saute pan on medium heat.  Add onion and garlic.

Saute til done.  Add flour to form a roux.  This should take about a minute.  Add half and half.  Add shredded chicken and carrots.

In another pot, cook gnocchi according to package directions.

Be sure to stir the roux frequently, and when it begins to thicken, add the gnocchi, spinach, can of broth, rosemary, salt & pepper.

Not thick enough?  Add some more flour (I had to do this!) Too thick?  Add some milk.

Heat through and serve with some toasty bread!

Also, even more delicious the next night.

Happy cooking!


One Response to “Chicken and Gnocchi Soup”

  1. Linda November 7, 2012 at 4:40 pm #

    Sounds yummy!

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