Ingredients
1/3 cup butter, cubed2 tablespoons olive oil2 medium onions, chopped4 celery ribs, chopped6 garlic cloves, minced3/4 cup all-purpose flour6 cups half-and-half cream4 cups cubed rotisserie chicken3 large carrots, shredded1 tablespoon chicken base1-1/2 teaspoons dried thyme1 teaspoon dried parsley flakes3/4 teaspoon salt1/2 teaspoon poultry seasoning3 cans (14-1/2 ounces each) chicken broth1 package (16 ounces) potato gnocchi1 cup fresh baby spinach, thinly sliced
Preparation
In a stockpot, heat butter and oil over medium heat. Add onions and celery. Cook and stir until tender, 7-9 minutes. Add garlic; cook 1 minute longer.
Stir in flour until blended; gradually add cream. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in chicken, carrots, chicken base, thyme, parsley, salt and poultry seasoning; heat through.
Meanwhile, in a Dutch oven, bring broth to a boil. Add gnocchi and cook until they float (do not drain). Carefully add gnocchi and broth to the soup. Stir in spinach. Cook and stir until spinach is wilted.
