Cream of Chicken and Gnocchi Soup
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.Advertisement
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.
You can buy frozen gnocchi and place in slow cooker for 2 hours. Or cook entire soup in a slow cooker until flavors blend, 1 to 1 1/2 hours.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.