This month Studio M in the Kitchen is bringing you a warm soup that’s perfect for cozying up on a cool autumn day. Read more for the full recipe!
3 tablespoons butter
1 tablespoon olive oil
1 cup onion, diced
½ cup celery diced
2 garlic cloves, minced
¼ cup flour
2 cups half-and-half
14 ounces organic chicken broth
1 tablespoon chopped, fresh thyme
1 cup shredded carrots
1 cup fresh spinach leaves, chopped
1 ½ cups diced, cooked chicken breast
1 – 16-ounce package potato gnocchi
Salt and pepper to taste
In a large pot, add butter and olive oil. Over medium-high heat sauté onion, celery and garlic until tender. Add flour to create a roux and cook for another minute. Slowly add the half-and-half and chicken broth stirring until it starts to thicken. Add thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup has thickened.
If you feel you would like a thinner soup, add another cup of chicken broth. Salt and pepper to taste and serve immediately.
We hope you enjoy this creamy fall dish! Stay tuned for next month’s Studio M in the Kitchen video where we will bring you one of our breakfast favorites!