Chicken Gnocchi Soup
1 tablespoon olive oil
1 onion chopped
3 stalks of celery, chopped
2 carrots, shredded
4 cloves of garlic, minced
2 teaspoons fresh thyme sprigs
1 pound of cooked, cubed chicken (Or 1/2 of a roasted chicken)
4 cups chicken broth
Drippings or gravy from roasted chicken if you have it
1 16 ounce package mini potato gnocchi
2 cups blanched broccoli florets
2 cups half and half
Salt and pepper to taste
Heat olive oil in large pot over medium heat. Add onion, celery, carrots, garlic and thyme and cook until the onion is softened. Add the chicken cubes and broth and cook over medium heat for 5 to 10 minutes. Add the gnocchi and cook until dumplings come to the top (about 5 minutes). Add broccoli and cook over low heat for about 10 minutes. Stir in half and half and heat until hot but not boiling. Season with salt and pepper and serve