This creamy Italian soup is full of tender chicken, gnocchi-potato dumplings, and baby spinach...Enjoy!
Course: Soup
Cuisine: Italian
Servings: 6
Ingredients
T.olive oil
1sm.oniondiced
3stalkscelerydiced
2carrotsshredded
3clovesgarlicminced
1lb. cooked chicken breastcubed
4c.chicken broth
1(16 oz.) pkg. mini potato gnocchi
1(6 oz.) bag baby spinach leaves
1T.cornstarch
2T.cold water
2c.half and half
Salt and ground black pepperto taste
Instructions
Heat olive oil in a large pot over medium heat. Sauté onions, celery, carrots, and garlic until onions are 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 together cornstarch and cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and black pepper to taste.