Chicken and Gnocchi Soup

Notes

There will be no leftovers. If you want some for the next day, double the recipe!
This is probably one of the most flavorful quick soups I have ever made. My entire family loves it and likes to dip either garlic bread or grilled cheese in it.
Any fresh herbs will work here, but thyme or rosemary would work best.
Use store-bought shredded or rotisserie chicken; it’s perfect for this dish.
Crispy pancetta or bacon can be added at the end. Try it; it’s amazing!
You can use half and half or even milk if that’s what you have. The soup may not be thick, but it will still be delicious.
You can thicken your soup with a little bit of cornstarch mixed well with cold water. Add it in slowly and stir to thicken the soup.

	3 tablespoons butter
	2 tablespoons olive oil
	1 small onion, chopped
	4 garlic cloves, minced
	¼ cup flour
	2 cups chicken broth
	2 cups heavy whipping cream
	1 cup shredded carrots
	1 ½ cup fresh spinach, loosely chopped
	1 ½ cup shredded chicken, cooked
	1 package gnocchi (about 16 ounces)
	½ cup grated Parmesan cheese
	Salt and pepper to taste

1.	In a large pot or Dutch oven, melt butter and olive oil over medium heat.
2.	Add onion and garlic and cook until soft, about 4-5 minutes
3.	Add the flour and stir for about one minute to form a roux.
4.	Add chicken broth and heavy cream and mix well to combine all ingredients. Bring to a slow boil and then turn down the temperature to low and let simmer for 5 minutes to allow soup to thicken.
5.	Add carrots, spinach, chicken and gnocchi. Simmer for an additional 5-7 minutes. The gnocchi will float to the top when fully cooked.
6.	Stir in the Parmesan cheese.
7.	Add salt and pepper to taste.
8.	Top with a little Parmesan cheese and enjoy!