This soup is AMAZING!!! It even freezes well and reheats on stove top like you just had made it that very day.
This is great for cold winter days.
Lunch- paired with salad or a sandwich
Dinner- paired with bread or roll of your choice.
Family & kid approved. My little ones LOVE this, and it’s healthy.
1 rotisserie chicken shredded-I like the all natural ones. They cost a little more but they are juicier and not full of all those hormones.
1 T olive oil
4 T butter
1/4 c. all-purpose flour
1 small onion, chopped super fine, even minced.
3-4 garlic cloves minced
6 c. chicken broth (I like using organic)
2 c. heavy cream. You can go lighter and use 1 cup milk and 1 cup heavy cream
1 c. shredded carrots
2 t. parsley flakes. The fresh parsley does taste the best if you have it on hand.
salt & pepper for seasoning
1 package (16 ounces) of mini potato gnocchi. Don’t get the regular. Make sure to get mini.
1 c. fresh spinach, chopped
I use my Pampered Chef chopper to chop all the veggies.
In a large dutch oven, melt butter and olive oil together.
Add your onions, carrots and garlic and cook until onions become translucent.
Whisk in your flour and let cook for a minute. Stir in the chicken broth and simmer until it starts to thicken up.
Cook gnocchi according to package directions and then drain and set aside.
Add your milk/heavy cream to your veggie and chicken broth mix and bring to a boil.
Stir in your seasonings
Once it’s at a boil, reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.
If the soup is too thin you can add 1 T cornstarch mixed with 1 T cold water and stir until thickened.
enjoy! It’s DELISH on these cold days!