Ingredients
6
6 servings
- •2 tablespoons neutral oil, such as canola or vegetable
- •1 1/2 cups diced yellow onion
- •1 cup diced carrot
- •1 cup diced celery
- •6 garlic cloves, grated
- •1 1/2 medium chicken breasts, cooked and chopped
- •5 cups chicken stock
- •1 tablespoon kosher salt
- •1 tablespoon garlic powder
- •1 tablespoon onion powder
- •1 tablespoon black pepper
- •1 tablespoon dried thyme
- •1 1/2 cups half-and-half
- •1 pound gnocchi
- •1 tablespoon cornstarch
- •1 tablespoon water
- •1 1/2 cup chopped fresh spinach or kale
- •Parmesan cheese, for garnish
Instructions
- In a large pot, heat the oil over medium-high heat until shimmering. Add the onion, carrots, and celery and sauté until tender, about 6 minutes.
- Add the garlic and chicken and toss to incorporate, then pour in the chicken stock and season with the salt, garlic powder, onion powder, pepper, and thyme. Bring to a boil and cook for about 10 minutes, until fragrant.
- Stir in the half-and-half and gnocchi and cook for 2 minutes, until beginning to thicken slightly.
- In a small bowl, whisk together the cornstarch and water.
- Reduce the heat to medium-low. Stir in the cornstarch slurry and cook for another 3 minutes, until the soup has thickened. Stir in the spinach, then remove the pot from the heat.
- Ladle the soup into bowls and garnish with the Parmesan cheese, then serve immediately.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 39
- Carbohydrate: 0g
- Fat: 4g
- Fiber: 0g
- Protein: 0g
- Sugar: 0g
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