CHICKEN AND GNOCCHI SOUP

Chicken and Gnocchi Soup image

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 17

Ingredients

1/3 cup butter, cubed
2 tablespoons olive oil
2 medium onions, chopped
4 celery ribs, chopped
6 garlic cloves, minced
3/4 cup all-purpose flour
6 cups half-and-half cream
4 cups cubed rotisserie chicken
3 large carrots, shredded
1 tablespoon chicken base
1-1/2 teaspoons dried thyme
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon poultry seasoning
3 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) potato gnocchi
1 cup fresh baby spinach, thinly sliced

Steps:

In a stockpot, heat butter and oil over medium heat. Add onions and celery. Cook and stir until tender, 7-9 minutes. Add garlic; cook 1 minute longer. , Stir in flour until blended; gradually add cream. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in chicken, carrots, chicken base, thyme, parsley, salt and poultry seasoning; heat through., Meanwhile, in a Dutch oven, bring broth to a boil. Add gnocchi and cook until they float (do not drain). Carefully add gnocchi and broth to the soup. Stir in spinach. Cook and stir until spinach is wilted.

Nutrition Facts : Calories 544 calories, Fat 29g fat (15g saturated fat), Cholesterol 148mg cholesterol, Sodium 1338mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 3g fiber), Protein 27g protein.

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