Chicken and Gnocchi Soup

Recipe View 15 mins Prepare Ingredients: Dice the onion and celery. Mince the garlic. Shred the carrots. Cube the cooked chicken breast. Measure out the chicken broth, gnocchi, spinach, cornstarch, cold water, and half-and-half. (Prep time: 15 minutes)

Recipe View 6 mins Sauté Aromatics: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add diced onion, celery, and shredded carrots. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn it. (Cook time: 6 minutes)

Recipe View 5 mins Simmer and Infuse: Stir in the cubed chicken and chicken broth. Bring the mixture to a gentle simmer. (Cook time: 5 minutes)

Recipe View 4 mins Incorporate Gnocchi: Add the mini potato gnocchi to the simmering soup. Cook until the gnocchi begin to float to the surface, approximately 3-4 minutes. (Cook time: 4 minutes)

Recipe View 3 mins Add Greens: Stir in the baby spinach leaves. Cook until the spinach wilts, about 2-3 minutes. (Cook time: 3 minutes)

Recipe View 5 mins Thicken and Enrich: In a small bowl or measuring cup, whisk together cornstarch and cold water until smooth, creating a slurry. Gradually pour the cornstarch slurry into the soup, stirring constantly to prevent lumps. Stir in the half-and-half cream. Cook until the soup thickens slightly, about 5 minutes. (Cook time: 5 minutes)

Recipe View 1 mins Season and Serve: Season the soup with sea salt and freshly ground black pepper to taste. Adjust seasonings as needed. Serve hot and enjoy! (Cook time: 1 minute)