Cream of Chicken and Gnocchi Soup

Ingredients

• 0.5 cups margarine
• 0.75 cups finely chopped onion
• 0.75 cups finely chopped celery
• 0.5 cups finely grated carrot
• 1.5 teaspoons minced garlic
• 0.33 cups all-purpose flour
• 4 cups chicken broth
• 0.75 cups half-and-half
• 0.75 cups milk
• 1 package potato gnocchi , 16 ounce
• 1.5 cups chopped cooked chicken
• 0.75 cups shredded fresh spinach
• 0.5 teaspoons dried rosemary
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons nutmeg

Instructions

1. 1

   Melt margarine in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic in hot margarine until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.

2. 2

   Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes.