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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1/2 carrot, shredded |
1 stalk(s) celery, diced |
1 package(s) chicken tenderloin, cut into chunks |
4 cup(s) chicken stock |
1 cup(s) fresh spinach, chopped |
1 garlic clove, chopped |
2 cup(s) heavy cream |
1 tablespoon(s) olive oil |
1/2 onion, diced |
16 ounce(s) potato gnocchi |
salt & pepper |
1 teaspoon(s) thyme |
Directions:
1. Cook chicken in a pan with a drizzle of olive oil and some S & P and italian seasoning as you desire.
2. Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent in a stock pot.
3. Add chicken, chicken stock, cream, salt and pepper, thyme to stock pot. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
4. Add spinach and cook for another 1-2 minutes until spinach is wilted.
5. Ladle into bowl and serve!
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