Ingredients

• 2 Tablespoons of margarine or butter
• 1 Tablesoon of olive oil
• 1/2 of onion, diced
• 1/2 cup celery, diced
• 1/4 of a red pepper, diced
• 2 galric cloves, minced
• 1 green onion, diced
• 1/4 cup all-purpose flour
• 2 cups half and half
• 1 can (14 oz) chicken broth
• 1 Tbsp Italian Seasoning
• 1/2 cup shredded carrots, cut smaller
• 1 cup diced cooked chicken (I use rotisserie)
• 1 (16 oz) mini potato gnocchi (in the pasta aisle)
• 1 tsp salt (as per your taste, but I have found it needs it)
• 1 tsp pepper (as per your taste, but I have found it needs it)

Directions

• In a large pot, add margarine or butter and olive oil. Over medium-high heat, saute veggies and garlic until tender. Then add the flour to create a roux and cook one more minute.
• Slowly add the chicken broth first. Then add the half and half and stir until thicken. Finishing adding the rest of the ingredients until the gnocchi is cooked.You will want to stir it often. The soup will be thick. If you would like a thinner soup, you could add more chicken broth. This soup is a thicker soup.

Special Notes

.This soup is perfect for a cold winter day. It is quick and easy to make. We have added the veggies we like; you can vary the veggies to the ones you like.

Nutrition Information