Cream of Chicken and Gnocchi Soup

Ingredients

• 1/2 cup margarine
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped celery
• 1/2 cup finely grated carrot
• 1 1/2 teaspoons minced garlic
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 3/4 cup half-and-half
• 3/4 cup milk
• 1 (16 ounce) package potato gnocchi
• 1 1/2 cups chopped cooked chicken
• 3/4 cup shredded fresh spinach
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon nutmeg

Directions

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.