Directions
- 1Heat the olive oil in a large soup pot over medium-high heat.
- 2Add the onion, celery, and garlic and cook until the onion is transparent, about 3 minutes.
- 3Add the chicken, Italian seasoning, salt, and pepper and mix well.
- 4Pour the chicken stock into the pot and bring the pot to a boil.
- 5Reduce the heat and simmer, uncovered, for 10 minutes, or until the chicken is cooked through.
- 6Add the grated carrots and the gnocchi to the pot and cook for 3-4 minutes, or until the gnocchi starts to float to the top.
- 7Put the cornstarch in a 2-cup measuring cup and pour in a little of the cream.
- 8Mix well then add the rest of the cream to the measuring cup.
- 9Pour the cream into the pot and let the soup warm and thicken.
- 10Add the spinach and stir.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, minced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 chicken breasts, cut into small, bite-sized pieces
- 2 teaspoons Italian seasoning
- 0.5 teaspoon sea salt and pepper
- 4 cups chicken stock
- 2 medium carrots, grated
- 8 ounces gnocchi (see notes)
- 3.5 tablespoons cornstarch
- 1.5 cups heavy cream
- 2 cups chopped fresh spinach (do not use frozen)
Equipment
large soup pot2-cup measuring cup
Tips
- If you plan on having leftovers, cook the gnocchi separately and add them to your bowls.
- Instead of using gnocchi, you can add pasta (short shapes like macaroni, fusilli, and penne work best).
- Add frozen peas and corn at the end of cooking.
- Add some diced potatoes.
- Use mild Italian sausage instead of the chicken.
- Use leftover cooked chicken.
- Soup will keep for 3-4 days in the fridge; gnocchi will get very soft if cooked in advance.
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