I actually used pre-packaged gnocci for this soup. It was on sale for $3.00 for three packages at Costco. I’m not going to lie, I still like my homemade version better for just a regular pasta dinner, but this stuff was pretty good, delicious in fact. This is a pretty fast soup, or you can stretch it out to make your house smell amazing for hours.
- 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
- 2 tablespoons cold water
- 2 cups half-and-half cream
- salt, ground black pepper, tyme, garlic powder to taste
- parsley for garnish
1. 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.
2. 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.
3. 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 (salt, pepper, tyme, garlic powder. Add parsley.