Cream of Chicken and Gnocchi Soup

Ingredients

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

Steps

1. Melt margarine in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic in hot margarine 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.
2. 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 in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes.