Chicken & Gnocchi Soup
- Number of Servings: 8
Ingredients
1 tablespoon olive oil1 small onion, diced3 stalks celery, diced3 cloves garlic, minced2 carrots, shredded1 lb. 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 taste
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.
Serving Size: 8
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.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 256.3
- Total Fat: 3.8 g
- Cholesterol: 40.6 mg
- Sodium: 116.4 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 3.3 g
- Protein: 20.8 g
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