Categories: Soups

Ingredients

• 1⁄2 onion, diced
• 1 stalk celery, diced
• 1 clove garlic
• 1⁄2 carrot, shredded
• 1 tbsp olive oil
• 3 to 4 chicken breast, cooked and diced
• 4 cup chicken stock
• 1 salt, to taste
• 1 black pepper, to taste
• 1 tsp thyme
• 16 oz potato gnocchi
• 2 cup half-and-half
• 1 cup fresh spinach, chopped

Directions

1. Saute onion, celery, garlic, and carrot in olive oil over medium heat until the onion is translucent.

2. Add chicken breast, chicken stock, salt, pepper, and thyme. Bring to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes.

3. Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted.

4. (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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