Directions
- 1Cut the chicken breasts into small, bite-sized pieces.
- 2Season the chicken with salt and pepper.
- 3Cook the chicken in a pan with olive oil until fully cooked through, then set aside.
- 4Dice the celery, onion, garlic, and shred the carrots.
- 5In a large pot, heat olive oil over medium heat.
- 6Add the celery, onion, garlic, and carrots to the pot and cook until softened.
- 7Add the cooked chicken, chicken broth, salt, pepper, and thyme to the pot.
- 8Bring the mixture to a boil.
- 9Add the gnocchi to the pot.
- 10Reduce to low heat and simmer uncovered for about 10 minutes or until the gnocchi is tender.
- 11Prepare a mixture of half & half and heavy cream.
- 12Stir in the half & half and heavy cream mixture.
- 13Add the chopped spinach and heat through until warmed.
- 14Serve the soup and top with fresh parmesan cheese if desired.
Ingredients
- 3 chicken breasts
- 1 tbsp olive oil
- 2 celery stalks
- 1 small onion
- 4 garlic cloves
- 0.5 cup shredded carrots
- 4 cups chicken broth
- 0.5 tsp salt
- 0.5 tsp pepper
- 1.5 tsp chopped fresh thyme
- 16 oz gnocchi
- 1 cup half & half
- 1 cup heavy cream
- 1 cup chopped spinach
- Fresh parmesan cheese
Equipment
cutting boardknifepanwooden spoonlarge potmeasuring cupsmeasuring spoons
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