Gnocci and Creamy Chicken Soup

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. 

Ingredients

  • 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

Directions

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.

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