Creamy Chicken Gnocchi Soup Recipe

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. Prepare all of your ingredients for the recipe.
2. In a large pot over medium heat, heat the oil. Sauté the carrots, celery, onion, and garlic until the onion becomes translucent, approximately 5 minutes. Add the diced chicken and chicken broth, then bring the mixture to a gentle simmer.
3. Add the gnocchi to the soup and cook until they float to the surface, about 3 to 4 minutes. Stir in the spinach and cook until it wilts, around 3 minutes.
4. In a separate measuring cup, whisk together cornstarch and cold water until smooth. Add this mixture to the soup, along with the half-and-half. Continue cooking until the soup thickens slightly, about 5 minutes. Season to taste with salt and pepper.

Nutrition

• Calories: 398 kcal
• Fat Content: 20 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 839 mg
• Protein Content: 30 g
• Cholesterol Content: 112 mg
• Carbohydrate Content: 24 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g