Chicken and Gnocchi Soup recipe
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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 2 tablespoons cold water 2 cups half-and-half cream salt and ground black pepper to taste
Nutrition Info
- 397.7 caloriescarbohydrate: 23.9 gcholesterol: 111.7 mgfat: 20.1 gfiber: 2.4 gprotein: 29.8 gsaturatedFat: 10.1 gservingSize: -sodium: 839.4 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Gnocchi Soup
Directions
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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.
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.
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.