Chicken and Gnocchi Soup

Name: Chicken and Gnocchi Soup Recipe
Yield: 6
Ingredients: Ingredients; 1 tablespoon olive oil; 1 small onion diced; 3 stalks celery diced; 3 cloves garlic minced; 2 carrots shredded; 1 pound cooked cubed chicken breast; 4 cups chicken broth; 1 (16 ounce) package mini potato gnocchi; 1 (6 ounce) bag baby spinach leaves; 1 tablespoon cornstarch (optional); 2 tablespoons cold water (optional); 2 cups half-and-half cream; salt and ground black pepper to taste; Directions; 1.Heat olive oil in a large pot over medium heat. Cook onion celery garlic and carrots in the hot oil until onion is translucent about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.; 2.Stir gnocchi into the simmering soup and cook until they begin to float 3 to 4 minutes. Stir in spinach; cook until wilted about 3 additional minutes.; 3.Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly about 5 minutes. Season to taste with salt and black pepper.

Number of Servings: 6

Ingredients

Ingredients1 tablespoon olive oil1 small onion, diced3 stalks celery, diced3 cloves garlic, minced2 carrots, shredded1 pound cooked, cubed chicken breast4 cups chicken broth1 (16 ounce) package mini potato gnocchi1 (6 ounce) bag baby spinach leaves1 tablespoon cornstarch (optional)2 tablespoons cold water (optional)2 cups half-and-half creamsalt and ground black pepper to tasteDirections1.Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer. 2.Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes. 3.Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

Directions

Serving Size:�makes 6 servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 337.5
Total Fat: 20.2 g
Cholesterol: 60.0 mg
Sodium: 1,074.0 mg
Total Carbs: 31.1 g
Dietary Fiber: 2.8 g
Protein: 9.7 g

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