Chicken & Gnocci Soup

1 T. olive oil
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, shredded
1 lb. chicken, cubed and cooked
4 c. chicken broth
1 16oz package mini gnocci
1 10oz package fresh baby spinach
1 T. cornstarch
2 T. cold water
2 c. non-fat milk
salt and pepper to taste

Heat olive oil over medium heat in a large pot. Add onion, garlic and carrots until soft, about 5 minutes. Stir in chicken and chicken broth and bring to a simmer.

Stir gnocci into simmering soup and cook for 3 to 5 minutes or until gnocci start to float. Stir in spinach and cook until wilted, about 3 minutes.

Whisk together corn starch and water until smooth. Add to soup, along with milk, and cook until soup is slightly thickened, about 5 minutes. Season with salt and pepper to taste.

Serving Size: Makes 6 servings, approx. 1 1/2 c. each

Number of Servings: 6

Recipe submitted by SparkPeople user LEGALGRL.