Chicken and Gnocchi Soup

Prep: 10 minutes Cook: 25 minutes Servings: 6

Ingredients

  • 1 cup onion, diced
  • 1 cup celery, diced
  • 2-3 clove garlic, minced
  • 1 cup carrot, julienned
  • 1 tablespoon olive oil
  • 1 ½ pounds chicken breast
  • 4 cups chicken stock
  • Salt, to taste
  • 1 tablespoon chicken bouillon, or to taste
  • Freshly ground pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary, fresh
  • 16 oz potato gnocchi
  • 2 cups half-and-half
  • 1 cup fresh spinach, chopped

Directions

  • Cut the chicken into small pieces. In a large pot, sauté onion, chicken, celery, garlic, and carrot in olive oil over medium heat until the onion is translucent.
  • Shred chicken breast. Add chicken stock, salt, pepper, and thyme. Bring to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes.
  • Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted.