Ingredients
- 2 tbsp Butter
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Yellow Onion, diced
- ½ cup Celery, diced
- 1 cup Carrots, shredded
- 2 cloves Garlic, minced
- ¼ cup Anna TIPO 00 Flour
- 2 cups Half-and-Half
- 1 can Cento All Purpose Chicken Broth (14.5 oz)
- 1 tbsp Fresh Thyme
- 1 cup Fresh Spinach, chopped
- 1 cup Chicken Breasts, cooked, diced
- 1 package Anna Mini Potato Gnocchi (17.6 oz)
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
In a large pot, add the butter and olive oil. Saute the onions, carrots, celery and garlic over medium heat until tender. Then add flour to create a roux and cook for an additional minute. Slowly add the half-and-half and chicken broth, stir until it starts to thicken. Add in thyme, spinach, chicken and gnocchi. Let simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. For a thinner soup, add more water. Add salt and pepper to taste and serve.
