From the kitchen of Stephanie Knewasser
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
Remove from heat.
Add:
1 1/2 c baby spinach, chopped (fresh, not frozen)
Stir. The heat will immediately wilt the spinach.
The spinach may turn the soup a green 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.
Be aware that the soup thickens as it cools & the gnocchi absorbs the broth as it sets- you may want to add some broth to leftovers.
To serve, sprinkle with:
salt & pepper
nutmeg
Romano/ Parmesan cheese
*About half batch of my homemade gnocchi recipe.
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