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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This soup is so comforting and delicious...it'll warm you inside and out. One of the best soups that I have had in a long time. Enjoy! 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 (optional) |
2 tablespoons cold water (optional) |
2 cups half-and-half cream |
salt and ground black pepper to taste |
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 with salt and black pepper.
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