Servings: 6 | Prep: 20m | Cooks: 20m | Total: 40m
Calories: 398 | Carbohydrates: 23.9g | Fat: 20.1g | Protein: 29.8g |
Cholesterol: 112mg
1 tablespoon olive oil 1 (16 ounce) package mini
potato gnocchi
1 small onion, diced 1 (6 ounce) bag baby spinach
3 stalks celery, diced 1 tablespoon cornstarch
3 cloves garlic, minced 2 tablespoons cold water
2 carrots, shredded 2 cups half-and-half cream
1 pound cooked, cubed
chicken breast
salt and ground black pepper to
4 cups chicken broth

  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