Veggie, Gnocchi & Chicken Soup
1/4 cup butter
1 tablespoon olive oil
1 cup peas & carrots (the frozen kind)
2 stalks celery ~ diced
1 onion ~ diced
2 cloves garlic ~ minced
1/4 flour
3 cups chicken broth
1 cup heavy cream
1 cup whole milk
3 cups rotisserie chicken ~ diced
1 16-ounce package small gnocchi
salt and ground black pepper to taste
1/4 teaspoon freshly grated nutmeg
Melt butter with olive oil in a large pot over medium heat.
Cook and stir peas & carrots, celery, onion, and garlic in the hot butter and oil until vegetables are soft, about 5 minutes.
Sprinkle flour into mixture, coating vegetables. Cook 2 more minutes.
Stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes.
Pour in both kinds of cream and milk and bring to a simmer.
Cook until slightly thickened, about 5 more minutes.
Gently stir chicken and gnocchi into soup.
Season with salt, black pepper, and nutmeg.
The line-up.
Saute the veggies.
Then add the flour and stir it around.
Then the chicken broth.
Then the cream and milk.
Then the spices.
Then the chicken.
Then the gnocchi.
Then eat.
