Ingredients:
2 stalks of clelery, diced
1 medium onion, diced
1 C carrots, diced or shredded (two medium carrots)
1 Tb minced garlic
2 Tb olive oil or butter(for sauteeing)
1/4 C flour
4 C chicken broth
1 1/2 C cooked chicken, diced or shredded
1 package of potato gnocchi
1 C heavy cream
1/2 tsp dried thyme
1 tsp dried italian seasoning
salt and pepper to taste
Step 1: Saute Vegetables
Heat olive oil or butter in a large pot over medium heat.
Add the onion, carrots, celery and garlic. Saute for 5 minutes, until the vegetables are softened and fragrant.
Step 2: Create the Base
Sprinkle the vegetables with flour, stirring constantly for about 1-2 minutes to create a roux.
Gradually add the chicken broth, whisking to combine and avoid lumps.
Bring the mixture to a gentle simmer
Step 3: Add the Chicken and Gnocchi
Stir in the cooked chicken, thyme, italian seasoning, salt and pepper
Add the gnocchi and let it simmer 3-5 minutes or until the gnocchi float to the top and are cooked through.
Step 4: Finish with Cream
Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes or until heated through.
Serve with crusty bread and garnish with grated parmesan cheese
Optional*** Add 2 cups of fresh roughly chopped spinach with the cream at the end
Recipe from Foodie