• 6servings
  • 20minutes
  • 398calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 small onion, diced

  3. 3 stalks celery, diced

  4. 3 cloves garlic, minced

  5. 2 carrots, shredded

  6. 1 pound cooked, cubed chicken breast

  7. 4 cups chicken broth

  8. 1 (16 ounce) package mini potato gnocchi

  9. 1 (6 ounce) bag baby spinach leaves

  10. 1 tablespoon cornstarch

  11. 2 tablespoons cold water

  12. 2 cups half-and-half cream

  13. salt and ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.

  2. Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.

  3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.


Send feedback