Ingredients
- 3-4 chicken breasts, cooked and diced
- 4 cups chicken stock
- 2 cups half-and-half
- 1 stalk celery, diced
- 1 garlic clove, chopped
- 1/2 carrot, shredded
- 1/2 onion, diced
- 1 cup fresh spinach, chopped
- 1 tablespoon olive oil
- 1 teaspoon thyme
- salt and pepper
- 16 ounces potato gnocchi
- 1 tablespoon cornstarch (optional)
Directions
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Saute the onion, celery, onion, garlic, carrot in oil over medium heat until onion is translucent.
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Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
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Add spinach and cook for another 1-2 minutes until spinach is wilted.
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(Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
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Ladle into bowls and serve!