Chicken Soup with Spinach, Carrots, and Gnocchi
This is the perfect soup to make if you have a cold. Or if you are cold. Or if you just really like soup.
8 baby carrots, finely grated
2 tbs butter
2 tbs flour
8 cups of chicken broth (or 8 cups of water with 8 bullion cubes)
2 chicken breasts, cooked and shredded
1/4 tsp nutmeg
1/2 tsp Italian seasoning
Salt and pepper to taste
Onion powder and garlic powder to taste
2 cups whole milk
16 oz package dried gnocchi (I found mine at Aldi)
2 cups spinach, tear after measuring
2 tbs each of butter and flour (to make a roux to thicken)
Melt butter in large pot. Add carrots and flour. Cook for about a minute. Add chicken broth to pot. Add seasonings and chicken. Bring to boil. Reduce heat and allow to simmer for 15 minutes. Heat milk in separate pot. Pour into broth. Add gnocchi and torn spinach. Simmer for 15 more minutes or until the gnocchi is tender. To thicken, make a roux in a separate pot by melting the butter and stirring the flour into the butter. Cook for a minute and add to soup. Simmer, stirring constantly for the first minute, until thickened. Season to taste with salt, pepper, onion powder, and garlic powder.