chicken and gnocchi soup

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 2 carrots, shredded
• 1 pound cooked, cubed chicken breast
• 4 cups chicken broth
• 1 (16 ounce) package mini potato gnocchi
• 1 (6 ounce) bag baby spinach leaves
• 1 tablespoon cornstarch (optional)
• 2 tablespoons cold water (optional)
• 2 cups half-and-half cream
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• heat olive oil in a large pot over medium heat. cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. stir in cubed chicken and chicken broth; bring to a simmer.
• stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. stir in spinach; cook until wilted, about 3 additional minutes.
• whisk cornstarch into cold water until smooth. stir cornstarch mixture and half-and-half into simmering soup. cook until soup thickens slightly, about 5 minutes. season to taste with salt and black pepper.