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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 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 pound chicken breasts, cooked and diced |
4 cups chicken broth |
2 cups half and half |
1 tablespoon olive oil |
3 stalks celery, diced |
3 cloves garlic, minced |
2 carrots, shredded |
1 small to medium sized onion, diced |
1- 6 ounce bag baby spinach |
1- 16oz. package potato gnocchi (i used the mini ones) |
salt and pepper, to taste (optional) |
1 tablespoon cornstarch dissolved in about 2 tablespoons cold water (optional) |
Directions:
1. Heat olive oil in pot over medium heat.
2. Saute the onion, celery, garlic and carrots, until onion becomes translucent.
3. Add chicken and chicken stock. Bring to a boil.
4. Add gnocchi and gently boil until they are done (about 3-4 minutes).
5. Add half and half and allow to heat through.
6. Add spinach and cook until just wilted.
7. Combine cornstarch and water to make a slurry, if using.
8. Bring soup to a gentle boil and add slurry, optional, a little at a time, until desired thickness is achieved.
9. Season with salt and pepper, if desired.
10. Serve and enjoy!
11. NOTE: This soup is a great use of leftover chicken, but in my case I just cooked chicken tenders that I seasoned with salt, pepper and garlic powder in the oven at 350 degrees for 20-30 minutes, until done. Also, you can find the gnocchi in the pasta section of your grocery store.
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