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Chicken and gnocchi soup

ChickenGnocchiSoup

Dinner tonight, October 3, 2016
Extremely delicious soup, I used heavy cream instead of half-and-half, and next time use chicken thigh meat, the breast meat gets very dry.
6 servings

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 carrots, shredded
  • 1 lb. 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 (optional)
  • 2 tablespoons cold water (optional)
  • 2 cups half-and-half cream
  • salt and ground black pepper to taste

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.

Nutritional notes:
Amount Per Serving  Calories: 398 | Total Fat: 20.1g | Cholesterol: 112mg

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