CREAM CHICKEN NOCCI SOUP

CREAM CHICKEN NOCCI SOUP

INGREDIENTS

• 3 tablespoons butter

• 1 small yellow onion, chopped

• 2 celery ribs, chopped

• 2 medium carrots, peeled and chopped

• 3 garlic cloves, chopped

• 3 tablespoons flour

• 2 cups half and half

• 4 cups low-sodium chicken broth

• 2 teaspoons chopped fresh thyme

• 2 ½ cups cooked chicken, cut into small pieces

• 16 ounces potato gnocchi

• 3 cups fresh baby spinach (long stems cut)

• Red pepper flakes (optional)

• Salt and freshly ground black pepper to taste

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INSTRUCTIONS

1. In a saucepan or saucepan over medium heat, melt butter. Add onions, celery, and carrots and cook until onions and celery are soft, about 7 to 8 minutes. Reduce heat to low, add garlic and

cook, stirring, 1 minute.

2.Sprinkle the flour over the vegetables and continue to cook, stirring, for 2 minutes. Gradually add half and half the chicken broth alternately.

3. Bring the mixture to a gentle boil, then simmer until thickened, about 10 minutes. Add the fresh thyme, cooked chicken and potato gnocchi.Let simmer for about 5 minutes.

4. Add spinach and red pepper flakes and season with salt and freshly ground black pepper. Cook over low heat until spinach is wilted.

NOTES

• Choose a cooked roast chicken.They are delicious and easy to cut or crumble the day of cooking or reheating. I often pick them up at Costco.

• Cut the onions, celery and carrots into small pieces so they cook quickly and your dinner is on the table in no time.

• Other fresh herbs you can use include chopped rosemary, parsley or basil.

• If available, purchase frozen gnocchi or fresh gnocchi.It contains fewer preservatives and tastes better than dried gnocchi.

• Use baby spinach or coarsely chopped spinach and remove long stems.

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave at reduced power.

• To freeze, let it cool completely.Then pour into resealable freezer bags or a sturdy freezer container. Freeze for up to 3 months. Soups that contain dairy products may change their consistency

when frozen. Thaw in the refrigerator overnight. It’s best to heat them slowly over low heat.

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