Author: Nikki
- 3 Tablespoons olive oil
- 1 cup diced onion
- ¾ cup diced celery
- 1 cup shredded carrots
- 2 Tablespoons minced garlic
- 2 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 cup cooked and chopped chicken
- 16 ounces Gnocchi
- 1 cup fresh spinach, chopped.
- salt and pepper to taste
- In a large pot over medium high heat sauté onion, and celery in olive oil for 4 minutes.
- Add carrots and cook another minute.
- Add garlic and cook for 30 seconds.
- Add chicken broth, heavy cream, basil, thyme, oregano, and chicken and bring to a boil.
- Add chicken, Gnocchi and spinach and cook for another 4 minutes.
- If you want a thicker soup, Mix 1½ Tablespoons corn starch with 3 teaspoons cold water. Pour slowly into soup. And cook until it begins to thicken.
- Stir in spinach and cook for an additional minute.
- Salt and pepper to taste.
- Garnish with fresh Parmesan.
Recipe by Chef in Training at https://www.chef-in-training.com/chicken-and-gnocchi-soup/
3.4.3177