Chicken and Gnocchi Soup

Name: Chicken and Gnocchi Soup
Total time: 40
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 3 stalks celery, diced; 3 cloves garlic, minced; 2 carrots, shredded; 1 pound cooked, cubed chicken breast; 4 cups chicken broth; 1 (16 ounce) package mini potato gnocchi; 1 (6 ounce) bag baby spinach leaves; 1 tablespoon cornstarch; 2 tablespoons cold water; 2 cups half-and-half cream; salt and ground black pepper to taste

Recipe by Christina from allrecipes.com

Appetizer,Dinner,Lunch 40 Mins.

Ingredients

6 servings

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1 tablespoon olive oil
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1 small onion, diced
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3 stalks celery, diced
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3 cloves garlic, minced
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2 carrots, shredded
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1 pound cooked, cubed chicken breast
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4 cups chicken broth

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1 (16 ounce) package mini potato gnocchi
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1 (6 ounce) bag baby spinach leaves
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1 tablespoon cornstarch
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2 tablespoons cold water
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2 cups half-and-half cream
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salt and ground black pepper to taste

Instructions

Gather all ingredients.
Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes.
Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper.