Sunday Simmer: Cream of Chicken and Gnocchi Soup


  • 1 cup margarine
  • ¾ cup finely chopped onion
  • ¾ cup finely chopped celery
  • ½ cup finely grated carrot
  • 1 ½ teaspoons minced garlic
  •  cup all-purpose flour
  • 4 cups chicken broth
  • ¾ cup half-and-half
  • ¾ cup milk
  • 1 (16 ounce) package potato gnocchi
  • 1 ½ cups chopped cooked chicken
  • ¾ cup shredded fresh spinach
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon nutmeg


  1. Melt margarine in a large, heavy sauce 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. 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.


You can buy frozen gnocchi and cook it in a slow cooker for 2 hours, or cook the entire soup in a slow cooker until flavors blend, 1 to 1 1/2 hours.

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