Chicken Gnocchi Soup

By spend with pennies

Ingredients

1 tablespoon olive oil
1 onion (chopped)
3 cloves garlic (minced)
4 cups chicken broth
2 boneless skinless chicken breasts
1 carrot (sliced)
1 rib celery (sliced)
1 teaspoon Italian seasoning
1 bay leaf
8 ounces gnocchi (uncooked)
2 cups half and half (or light cream)
2 cups fresh spinach (packed)
3 tablespoons cornstarch

Prep Time20mins
Cook Time40mins
Servings6

Instructions

In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened.

Add broth, chicken breasts, carrots, celery, Italian seasoning, & bay leaf. Bring to a boil, reduce heat to a simmer, and cook 20 minutes or until chicken is cooked through.

Remove chicken and shred (or chop). Set aside.

Meanwhile, bring the broth back to a simmer and add gnocchi. Simmer 10 minutes.

Stir in cream, shredded chicken, and spinach. Simmer 3-4 minutes or until spinach is wilted.

Combine cornstarch with 3 tablespoons water. Stir into the simmering broth a little at a time to reach desired consistency. You may not use all of the cornstarch.

Discard bay leaf. Taste, season with salt and pepper, and serve immediately.