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Chicken Gnocchi Soup                         Serves 6-8

1 tbsp olive oil

2 tbsp butter

1 tbsp fresh mince garlic

¼ cup small diced Vidalia onion

¼ cup small diced celery

½ cup small diced carrots

1 tsp Italian seasoning

½ tsp freeze dried parsley

¼ cup flour

½ cup white wine

8 cups chicken broth

1 rotisserie chicken, shredded

½ tsp kosher salt

½ tsp ground black pepper

16 oz refrigerated gnocchi

1½ cup Half and Half

5oz container baby spinach

Salt & pepper, to taste

Parmesan cheese, for garnish


In a large saucepot over medium heat, melt the butter with the olive oil and add the garlic, celery, onion, carrots, Italian seasonings and the parsley. Cook until the vegetables are tender.


Sprinkle the flour over the vegetables and mix until blended.


Add the wine and stir, making sure that there are no lumps. Let simmer for a few minutes and add in the chicken broth and the chicken.


Bring the soup to a boil, lower the heat and in the gnocchi.


Stir in the half & half and the spinach and season to taste.

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