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Chicken Gnocchi Soup

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1 Rotisserie Chicken, shredded
1 Tbsp Olive Oil
4 Tbsp Butter
1/4 Cup Flour
1/2 Large White Onion, chopped
1 Cup Matchstick Carrots
3 Cloves Garlic, minced
6 Cups Chicken Broth
2 Cups Milk
2 Tsp Parsley Flakes
Salt & Pepper, for seasoning
1 16oz Package Potato Gnocchi
1 1/2 Cups Fresh Spinach, chopped
Cornstarch, to thicken soup, optional


  1. In a large dutch oven or stock pot, melt the butter and olive oil.
  2. Add the onions, carrots, and garlic, and cook until translucent.
  3. Stir in the flour and chicken broth and bring to a simmer.
  4. In a separate pot, cook the gnocchi according to package instructions. Drain and set aside.
  5. Add the milk to the pot and bring to a boil. Stir in the seasonings.
  6. Add the gnocchi and chicken. Reduce heat to simmer.
  7. Combine 3 Tbsp Cornstarch with 3 Tbsp Water. Add to the pot and stir. This will help the soup thicken. Continue to heat until the gnocchi and chicken are warm.
  8. When the soup is almost done heating, add the spinach and stir.
  9. Serve warm.
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