Chicken Gnocchi Soup

Ingredients

1/2 stick butter (see note 1)

1 tablespoon extra virgin olive oil
1 finely diced onion
1/2 cup diced celery
2 garlic cloves
1/4 cup flour (see note 3)
1 quart half and half (see note 2)
28 ounces chicken broth
Salt
1/4 tsp nutmeg (optional)
1 tsp Italian seasoning
1 cup finely shredded carrots
1 cup chopped fresh spinach leaves
1 cup (2 chicken breasts) diced cooked chicken breast
1 (16 oz) package of ready to use gnocchi

Instructions.

Boil the chicken breast for 8 minutes then cool shred when cool.

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

1. For diary free option use Earth Balance made from Olive Oil. 
2. For daily free option soak 1 cup raw cashews in water over night then drain in morning. Add 3 cups fresh water and blend until uniform.  
3. for Gluten free use rice flour or other suitable flour mixture.