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Chicken and Gnocchi Soup

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

To taste

salt and ground black pepper

Instructions

STEP 1

Gather all ingredients.

STEP 2

Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.

STEP 3

Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes.

STEP 4

Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper.

Nutrition Facts

(per serving)

Calories:

398 calories

Servings:

6 servings

Carbohydrates:

24 g

Fat:

20 g

Fiber:

2 g