A healthy, heart and soul warming soup, bursting with flavor and textures. You won’t want to put down the spoon after you take a bite. Currently me, as I sit here writing and eating, taking bites in between typing. Bite, type, bite, bite, bite, type. You get the gist. Oh and did I also mention that this goes perfectly with a nice glass of vino?!
3 T Olive Oil
1 Shallot, minced
3 Medium Carrots, shredded
2 Stalks of Celery, small diced
2 T Flour (I use gluten free)
4 Cups Chicken Bone Broth
1/4 Dry White Wine
1/2 t Dried Oregano
1/2 t Dried Thyme
2 Cooked Chicken Breasts, shredded
1 Package Premade Gnocchi (I use gluten free, but you could use whichever type you would prefer)
3 Cups Fresh Spinach
3 T Half and Half
Salt and Pepper
In a large soup pan on medium heat, heat the olive oil
Add shallots and saute until translucent
Add in carrots and celery and cook for 5 minutes, stirring occasionally, making sure the shallots don’t burn
Add in flour and stir until combined; cook for 2 minutes stirring constantly
Slowly add bone broth and bring to a boil until slightly thickened
Add white wine and dried herbs and stir until combined
Reduce heat to simmer and cook for 10 minutes
Add in chicken and spinach and cook for 5 minutes
Carefully add gnocchi making sure they have been separated if stuck together
Cook until they float to the top
Turn off heat and stir in half and half
Salt and pepper to taste and serve immediately
Cooking with Love ❤️ 