Creamy Chicken and Gnocchi Soup with Spinach

Name: Creamy Chicken and Gnocchi Soup with Spinach
Total time: 40 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 small onion, finely diced; 3 stalks celery, finely diced; 3 cloves garlic, minced; 2 carrots, shredded; 1 lb cooked, cubed chicken breast; 4 cups chicken broth; 1 (16 oz) package mini potato gnocchi; 1 (6 oz) bag baby spinach leaves; 1 tbsp cornstarch; 2 tbsp cold water; 2 cups half-and-half cream

Indulge in this comforting, cream-based soup featuring tender chicken, mini potato dumplings, and fresh spinach leaves. Perfect for a chilly day!

Recipe Info

Prep Time

40 min

Difficulty

Easy

Servings

Nutrition

calories398calories

carbohydrates24g

fat20g

protein30g

Appetizer Dinner Lunch Italian

Ingredients

1 tbsp olive oil

1 small onion, finely diced

3 stalks celery, finely diced

3 cloves garlic, minced

2 carrots, shredded

1 lb cooked, cubed chicken breast

4 cups chicken broth

1 (16 oz) package mini potato gnocchi

1 (6 oz) bag baby spinach leaves

1 tbsp cornstarch

2 tbsp cold water

2 cups half-and-half cream

Directions

Prepare all ingredients.

In a large pot over medium heat, warm the olive oil. Cook the onion, celery, garlic, and carrots until the onion is translucent, around 5 minutes. Add in the cubed chicken and chicken broth; bring to a simmer.

Insert the gnocchi into the soup and cook until they begin floating, about 3 to 4 minutes. Add in the spinach and continue cooking until wilted, roughly 3 minutes.

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