Chicken Gnocchi Soup

Adapted from thereciperebel.com

Print Recipe

Chicken Gnocchi Soup

Ingredients

2 tablespoons oil, separated

2 boneless, skinless chicken breasts

½ medium onion, finely chopped

1 cup celery (about 2 stalks), finely chopped

1 cup carrots (about 2 large), finely chopped

1 teaspoon minced garlic

1 teaspoon dried parsley (I use 2 tablespoons fresh parsley sprinkled in at the end)

1/2 teaspoon dried thyme (I use 1/4 tsp)

3/4 teaspoon salt (1 use 1 tsp kosher salt)

¼ teaspoon freshly cracked black pepper

4 cups chicken broth

3/4 cup heavy cream (I use 1/4 cup)

1 tablespoon corn starch

3 cups (500g) packaged gnocchi (I like Trader Joe's Gnocchi found in pasta aisle)

1 ½ cups fresh spinach, roughly chopped ( I use 3 cups baby spinach)

¼ cup grated Parmesan cheese

Instructions

1

In a small bowl, mix cornstarch with a little water to form a slurry. Set aside.

2

In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat.

3

Add chicken and cook until lightly browned on both sides. Remove to a plate and chop or shred. Set aside.

4

Add another tablespoon of oil to the pot and cook onion, celery, carrots, and spices over medium-high heat until very softened, approximately 5 minutes.

5

Add garlic and cook until fragrant.

6

Add the chicken broth; bring to a boil.

7

Optional step: Use an immersion blender to slightly puree broth.

8

Add the Gnocchi and cornstarch slurry and bring to a boil over medium-high heat.

9

Reduce heat to medium-low and add spinach. Cook until spinach wilts.

10

Stir in Parmesan and fresh parsley.

Nacho Cheese Sauce Lebanese Chicken Soup

Chicken Gnocchi Soup

Adapted from thereciperebel.com