Adapted from this recipe.
Ingredients (I don't really measure anything)
3-4 chicken breasts
1/2 onion, diced
1 stalk celery, diced
1/2 carrot, shredded (I used the pre-shredded ones)
3 cloves garlic, chopped
1 teaspoon thyme
6-8 cups chicken stock (depending on how soup-y you like it)
2 cups half-and-half
16 oz. gnocchi
1 cup fresh spinach, chopped
2-3 tablespoons cornstarch (optional)
- Brown chicken in skillet with EVOO, S&P (or you could bake it). Remove from pan and shred/cut into really small pieces.
- Saute the onion, celery, onion, garlic, carrot in oil over medium heat until onion is translucent.
- Add chicken back to pan, thyme, chicken stock, and half and half. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.Add spinach and cook for another 1-2 minutes until spinach is wilted.
- Heat to boiling and add cornstarch dissolved in 2 Tbsp water at this point if you want a thicker soup.
The Hubs said he liked it...but he didn't have his usual second helping and there was a little bit left in the bottom of his bowl. Maybe he's just not used to gnocchi...he's not very gourmet.