Recipe
Preparation20 minutes
Cook time1 hours 0 minutes
ServingsServes 4-6
Episode1805
Ingredients
- 1 Small Yellow Onion, diced
- 2 Stalks of Celery, diced
- 2 Carrots, peeled and diced
- 1/4 cup of Unsalted Butter
- 1/4 cup of All Purpose Flour
- 6 cups of Chicken Stock
- 3/4 cup of Whole Milk
- 1/2 cup of Heavy Cream
- 1 lb of Potato Gnocchi
- 1 tsp of Italian Seasoning
- 2 cups of Cooked Chicken Breast
- 3 cups of Baby Spinach, roughly chopped
- Salt and Pepper to taste
- Freshly Grated Parmigiano Reggiano
Preparation
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1) In a large soup pot over medium heat, add the butter, allow it to melt then add the onions, carrots and celery along with a small pinch of salt and sauté until the veggies soften, about 5 minutes.
2) Add the flour, cook stirring for about 1 minute, then add the chicken stock, milk and heavy cream, bring to a boil then reduce the heat to medium low and simmer for about 20 minutes.
3) Add the chicken along with the gnocchi and cook until the gnocchi are fully cooked, remove from the heat, stir in the spinach, adjust the seasoning to taste and serve with some freshly grated parm on top.
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