Gnocchi Soup

Gnocchi Soup


1 - 1 1/2 pounds boneless chicken breasts, cooked and diced

1 tablespoon olive oil

1/2 onion, diced

1/2 cup diced celery

1/2 cup diced carrots

1 garlic clove, minced

4 cups chicken broth

2 cups half and half

1/2 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon thyme

1 cup fresh spinach, chopped

1 (16 ounce) package potato gnocchi, cooked to package directions and drained

2 tablespoons cornstarch


In a sauté pan, heat the olive oil. Add onion, celery, carrots, and garlic. Sauté over medium heat until the onion is transparent. In a stockpot, combine chicken, chicken broth, half and half, salt, pepper, thyme, and sautéed vegetables. Heat until boiling. Simmer on low heat for about 10 minutes. Add spinach and gnocchi. Dissolve cornstarch in 2 tablespoons water and add to soup mixture, cook about 2 minutes longer.


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