Chicken Gnocchi Soup....

 

Chicken Gnocchi Soup

*This goes particularly well with my garlic knots recipe*

6-10 chicken breast tenders - cut into bitesize pieces 

2 celery stalks - sliced thin

1 sweet onion, diced

2 carrots grated

quart of half and half

quart of chicken broth

TBS Chicken base (I use Tone's)

1 lg box/bag of baby spinach - chiffonade 

2-3 package of potato gnocchi 

 1- 2 TBS Corn Starch

Italian Seasoning

Minced Garlic

Salt and Pepper

In large stock pot:

drizzle bottom of pot with olive oil

add carrots, onion and celery fry until soft then add minced garlic, fry more until garlic fragrant - finally adding in chicken. 

Cook vegetables and chicken together stirring around so as to get the chicken cooked almost through (will take just a couple of minutes) 

Add the chicken broth and the chicken base, stir let it get to simmering temperature then add the gnocchi. Once the gnocchi are in the pot stir constantly until the gnocchi float (only takes 2-4 minutes) Once the gnocchi are done, put corn starch in a glass and add some of the half and half to it, stir well to mix, then dump it and the remaining half and half into the pot. Add the Italian seasoning (1 TBS) and salt and pepper to taste. Bring to almost roiling boil, then reduce heat down to simmer and wait until the soup thickens a bit. Finally add the spinach into the soup. Once spinach is in and wilted down, turn off burner and allow to sit on stove for about 10 minutes for flavors to meld.  

VERY quick, hearty meal 

Serve with garlic knots, garlic bread, bread sticks.