Chicken Gnocchi Soup

Preparation time: 5 minutes

Cook time: 25 minutes

Total time: 30 minutes

Yield: 6 Servings

Ingredients:

• 1 Tbsp. olive oil
• 1 medium onion, minced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 2 chicken breasts, cut into bite-sized pieces
• 2 tsp. Italian seasoning
• ½ tsp. sea salt 
• ½ tsp. pepper
• 4 cups chicken stock
• 2 carrots, grated
• 8 oz. gnocchi 
• 3 ½ Tbsp. cornstarch
• 1 ½ cups heavy cream
• 2 cups chopped fresh spinach (do not use frozen)

Directions:

1. Heat the oil in a large soup pot over medium-high heat. Add the onion, celery, and garlic and cook until the onion is transparent, about 3 minutes.
2. Add the chicken, Italian seasoning, salt, and pepper and mix well. Pour the chicken stock into the pot and bring the pot to a boil. Reduce the heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked through.
3. Add the grated carrots and the gnocchi to the pot and cook for 3-4 minutes, or until the gnocchi starts to float to the top.
4. Put the cornstarch in a 2-cup measuring up and pour in a little of the cream. Mix well then add the rest of the cream to the measuring cup.
5. Pour the cream into the pot and let the soup warm and thicken. Add the spinach and stir.

*Recipe and picture from Christine Christensen