Gnocchi Soup

By Rachel Cooks

Ingredients

1 tablespoon olive oil
1 cup finely diced yellow onion ((1 large onion))
1 cup shredded or matchstick carrots ((or finely diced carrots))
½ cup finely diced celery ((1 large stalk))
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
2 cloves garlic, minced
1.5 pounds boneless skinless chicken breasts ((see note))
4 cups reduced-sodium chicken broth
1 cup water
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes, optional
1 pkg. (16 oz.) potato gnocchi
2 cups roughly chopped fresh spinach
1 cup half & half
1 tablespoon cornstarch
¼ cup grated Parmesan cheese

Prep Time15mins
Cook Time45mins
Servings6

Instructions

In a large pot, heat the olive oil over medium heat. Add onion, carrots, celery, salt and pepper. Cook for 5 to 7 minutes until the vegetables are softened.

Add garlic and cook, stirring, for an additional 1 minute or until fragrant.

Add the chicken, chicken broth, water, basil, oregano, thyme, and red pepper flakes to the pan. Bring soup to a boil over high heat, and then reduce to a simmer (medium-low heat).

Simmer, partially covered, for 15 to 20 minutes, or until chicken reaches an internal temperature of 165ºF. Remove chicken from soup. When it’s cool enough to handle, dice or shred it.

Meanwhile, while the chicken is cooling, add gnocchi to the simmering soup. Cook according to the package instructions, usually about 3 to 5 minutes, or until the gnocchi float to the top.

Stir in the shredded chicken and spinach leaves; cook until spinach is wilted, about 2 minutes. Turn heat to low.

Add the cornstarch to the half & half; stir until smooth. Slowly stir cornstarch mixture into the soup. Stir in Parmesan cheese. Continue to cook until soup is steaming hot and thickened slightly. Taste the soup and adjust seasoning as needed. Keep at a low simmer until ready to serve. Do not boil.

Serve garnished with extra Parmesan cheese.