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Gnocchi Chicken Soup

4.8
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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
6 servings
Lunch Dinner Italian
Gnocchi Chicken 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
  • salt and ground black pepper to taste
Instructions
1
Acquire all necessary components.
2
Melt oil in a spacious cooking vessel over a moderate heat setting. Sauté sliced carrots, chopped celery, diced onion, and minced garlic in hot oil until the onion becomes transparent, approximately 5 minutes. Introduce cubed chicken and chicken broth into the mixture; bring the liquid to a gentle boil.
3
Add gnocchi to the soup and cook until they start to rise to the surface, taking around 3 to 4 minutes. Stir in fresh spinach leaves and cook until they have lost their vibrant color, roughly 3 minutes.
4
Combine cornstarch with cold water in a measuring container until the mixture is smooth and free of lumps. Mix the cornstarch solution with half-and-half and add it to the soup. Allow the soup to thicken slightly, taking about 5 minutes. Season with salt and pepper to taste.