TERI’S EASY LOW‑SUGAR SELF‑CRUST CUSTARD PIE

Category: Recipes, Soup Main Dishes Ingredients 4 tbsp butter 1 large onion diced 1 cup diced celery 2 large garlic cloves minced 1/4 cup all-purpose flour 4 cups half-and-half (1 quart) 4 cups milk 4 cups chicken broth 2 cups shredded or chopped carrots 4 cups fresh spinach 1/4 teaspoon thyme 2 cup chicken cooked and diced or shredded 2- 1 pound pkgs gnocchi (found in pasta section of grocery store) salt & pepper to taste (I also use garlic pepper) Equal parts of corn starch and cold water Instructions In a large soup pot over medium heat, melt the butter. Add the onion, celery and carrot. Cook stirring occasionally, until the onion is translucent. Add the garlic and cook until fragrant, about 30-60 seconds. Slowly whisk in the half and half and milk. Whisk in the chicken broth and continue to simmer. Add the carrots, spinach, thyme, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through and gnocchi is cooked. Use equal parts of cornstarch and cold water until thickened to your liking. Season to taste with salt and pepper. Serve.