Delicious Chicken Gnocchi Soup

This Chicken Gnocchi Soup is superior to Olive Garden! Stacked with delicate chicken, lumps of vegetables, spinach in a velvety, tasty stock – remember the hard bread!

 

So in the course of the last couple a very long time as our young ladies are getting more established, I've been attempting to start taking them out on dates somewhat more frequently.

 

The thing is, the last couple times I've been there I've quite recently been so disillusioned in the thing Olive Garden is calling "Chicken Gnocchi Soup" nowadays — I feel like a more precise name would be "Dainty Creamy Broth with One Carrot, One Piece of Spinach and Two Gnocchi'.

 

 

Ingredients

• 1/2 teaspoon dried thyme
• 1/2 medium onion finely chopped
• 2 ribs celery finely chopped
• 1 teaspoon dried parsley
• 1 cup carrot matchsticks (or finely chopped carrots)
• 2 tablespoons oil
• 1/4 teaspoon pepper
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1 1/2 cups fresh spinach roughly chopped
• 2 boneless skinless chicken breasts cut into 1/2" pieces (or whole, see recipe instructions)
• 4 cups low sodium chicken broth
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tablespoon corn starch
• 3 cups small gnocchi (500g)

 

Instructions

1. In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
2. Add parsley, garlic, thyme, salt and pepper and stir.
3. Add chicken breasts (if you prefer, you can add them whole, and shred them after cooking) and broth and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender, about 12-15 minutes.
4. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
5. Stir in spinach and Parmesan and serve.

 

 

source:https://www.thereciperebel.com