Ingredients
- 1/3 Cup butter
- 2 Cloves of Minced Garlic
- 1 lb Chicken Cubed or Large Chunks (I actually have been using 2 cans of canned chicken)
- 1/3 Cup Flour
- 1/2 Cup Shredded Carrots
- 1/2 Cup Chopped Celery
- 1/4 Cup Shredded Onion (Since I hate onions I use 1 1/4 Tablespoons of Onion Powder)
- 1/2 Cup of Fresh Spinach torn in Pieces
- 2 Cups of Whole Milk
- 2 Cups of Heavy Whipping Cream
- 3-5 Chicken Bouillon Cubes
- Cracked Pepper to Taste
- 1 Package 17.6oz of Gnocchi
Preparation
Step 1
Melt the butter in a soup pot then add in the garlic to sauté. Lately I have been sautéing the celery in a separate pan to soften it up before putting it in the soup. This actually makes it taste a little better. Add in the Chicken in to either heat up or cook throughout if using raw chicken. Add in the flour and stir well until the flour is cooked into the chicken. Add in the milk and heavy cream and stir well. In a separate pot boil up some water to cook your gnocchi in. The gnocchi takes about 2-3 minutes to cook in the boiling water and will float to the top when it’s cooked all the way through. Once done you can drain and set aside for later, but watch out it might stick to itself. Add in the carrots, celery, onion, and spinach and stir well. Add in the Bouillon Cubes and stir well. If you pre-smash these they cook in better. Add in the gnocchi and stir well.
Cover and let simmer for about 10 minutes stirring occasionally. If the soup seems too chunky or too thick, you can add a little more milk and cream to it to thin it out a little. Watch out as this can burn pretty easy if the heat is too hot or it sets too long without stirring.