Rebecca’S Chicken Gnocchi Soup

• 3 Tablespoons Butter
• 4 whole Carrots, Shredded
• 2 stalks Celery, Chopped Or Diced
• 4 Tablespoons Flour, May Use Less Or More Depending On How Thick You Like It
• 6 cups Chicken Broth
• 1 whole Chicken, Cooked And Shredded
• 1-1/2 cup Half-and-half
• Salt And Pepper, to taste
• Parsley, To Taste
• 1 package Gnocchi (I Use Gia Russa Mini Gnocchi 16 Oz From Cost Plus World Market)
• Parmesan Cheese For Serving

1. Melt butter in a heavy pot, add carrots and celery and saute until soft. Add flour and stir for 1 minute until thoroughly combined. Add chicken broth and the cooked, shredded chicken and simmer until thickened (time depends on how thick you want it). Stir in half and half, salt, pepper, and parsley and bring back to simmer. Add gnocchi the last few minutes and cook until al dente. Serve with crusty French bread and a little Parmesan cheese on top.

butter, carrots, stalks celery, flour, chicken broth, chicken, salt, parsley, world, parmesan cheese

Taken from tastykitchen.com/recipes/soups/rebeccae28099s-chicken-gnocchi-soup/ (may not work)