Cream of Chicken and Gnocchi Soup Recipe

Melt butter in a large heavy saucepan over medium heat; cook and stir onion celery carrot and garlic 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.

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 gnocchi chicken and spinach into broth mixture; season with rosemary salt black pepper and nutmeg. Cook soup over low heat until gnocchi become tender 8 to 10 minutes.