Chicken Gnocchi Soup
This is an amazingly creamy soup. We loved it and had to find a way to copy it. In an attempt to google it we were displeased with the results. Below is our version of it. We love it, hope you'll try it!
2 Chicken breasts, cooked and diced, cut into 1 inch pieces
1 celery stalk, small dice
1 large clove garlic, small chop
1/2 carrot, shredded
1/2 onion, small dice
1 Tbsp. olive oil
2 cans chicken broth plus 1 can water
1 tsp. dried thyme
1 package potato gnocchi
2 Tbsp. cornstarch
1 cup heavy cream
1/2 package frozen chopped spinach, cooked, wrung out, and rechopped
1. Prepare chicken, this can also be made with perdue done it chicken if you're in a hurry
2. In a dutch oven or stock pot saute the onion, garlic, carrot, and celery in the olive oil until they are soft. Add broth and water and bring to a boil.
3. Meanwhile, prepare gnocchi as directed. Cook until they raise to the surface of the water. Strain off and add to soup. Cook uncovered for 2-4 minutes until tender. Add thyme and chicken and reduce heat to simmer.
4. Make a slurry by combining 2 Tbsp. cornstarch with enough cold water to make it thin add this to the pot and stir to incorporate. Soup will not fully thicken until it comes to a boil. Bring to slight boil then turn down until it stops.
5. Slowly stir in heavy cream. Do not boil after this point as it will curdle the cream and become separated. Bring to temp and add chopped spinach. Stirring to dispurse.
Makes about 4 good-sized servings.