In a large pot, over 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 8 minutes, stirring occasionally.
Careful not to brown.
Turn off heat.
Stir in:
4 Tbsp 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 back on.
Bring soup to a boil.
Add:
3 c uncooked potato gnocchi*
Cook 3-4 minutes, or until they float.
Add:
1 1/2 c baby spinach, chopped (fresh, not frozen)
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
Bring to a boil, stirring occasionally.
Cook until it thickens.
Optional:
Serve with a small sprinkle of nutmeg on top.
*About half batch of my homemade gnocchi recipe.
