Adapted from thereciperebel.com
In a large dutch oven or soup pot, add oil and cook onion, celery, carrots, and spices over medium-high heat until very softened, approximately 5-7 minutes. Add parsley (unless using fresh), garlic, thyme, salt and pepper and stir. Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until chicken reaches an internal temperature of 165-F, about 12 minutes. Remove chicken and shred with forks or see below how to easily shred with a stand mixer). Whisk together cream and corn starch and stir into the soup along with the gnocchi and the Parmesan. Let simmer for 3-5 minutes, until gnocchi is tender and soup is slightly thickened. Stir in shredded chicken, spinach, and fresh parsley.Chicken Gnocchi Soup
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