In a large pot, over low- med heat, melt:
3 Tbsp butter
Add:
1 c onion, chopped
1 c carrots, sliced
1 c celery, sliced
3-4 cloves garlic, minced
Cook, stirring occasionally, 8-10 minutes, or until softened.
Careful not to brown.
Turn off heat.
Stir in:
1/4 c flour
Add:
1 c to 1 1/2 c cooked chicken, diced (rotisserie, leftover from making broth...)
4 c water
4 tsp chicken bullion
Turn heat on med-high.
Bring soup to a boil.
Add:
3 c uncooked potato gnocchi*
Cook 3-4 minutes, or until they float.
Add:
1 1/2 c half -n- half
1 tsp thyme
1 Tbsp sugar
2 Tbsp Romano cheese
1/4 tsp paprika
1/2 tsp nutmeg
salt & pepper
Reduce heat to low.
Add:
1 1/2 c baby spinach, chopped (fresh, not frozen)
Stir. The heat will immediately wilt the spinach.
The spinach tends to turn the soup a greenish hue,
so I add it last minute.
I've even placed the spinach in the serving bowl, then ladle the hot soup over it, serve.
The soup thickens as it cools.
To serve, sprinkle with:
salt & pepper
nutmeg
Romano/ Parmesan cheese
*About half batch of my homemade gnocchi recipe.
