1 chicken breast, cooked and diced
2 cans chicken stock
4 cups half-and-half
1 stalk celery, diced
1 tsp garlic puree
1 carrot, shredded
1/2 large onion, diced
1 cup fresh spinach, chopped
3 TBS olive oil you may also add 4 TBS butter/margarine
1/2 tsp thyme
salt and pepper
16 ounces potato gnocchi (we like them cut in half)
1 TBS cornstarch (optional) (we never use this)
Directions
- Saute the onion, celery, garlic, carrot in oil and butter over medium heat until onion in translucent. When slightly cool blend in blender if you don’t want chunks of vegetables with some of the chicken broth to blend. Pour back into pan.
- Add Chicken, chicken broth, half-and-half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes. I prefer to add the chicken when I add the spinach so it doesn’t get too tough.
- Add spinach and cool for another 1-2 minutes until spinach is wilted. Cook longer if you wanted it more wilted.
- Add cornstarch dissolved in 1-2 TBS water if you want a thicker soup.