It's easy to prepare, takes no time to cook and is filled with ingredients most all of us have on hand...garlic, celery, onions, etc. Someone said to add a teaspoon of Thyme, a hint of nutmeg and sugar...but, Thyme not being a favorite spice, I didn't take that advise and we were really pleased with this version.
1 Tbsp. olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
3 cups cooked chicken breast, cubed (I used leftover Rotisserie chicken...yum!)
4 cups chicken broth, lower sodium
1 (16 oz) package potato gnocchi
1 (6 oz) bag baby spinach leaves, coarsely chopped (I didn't use it all)
1 Tbsp. cornstarch
2 Tbsp. cold water
2 cups half-and-half cream (fat-free is fine also)
Salt and pepper to taste
Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic and carrots until onion is translucent, about 5-8 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
Stir gnocchi into the simmering soup and cook until they begin to float, 3-4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes.
Season to taste with salt and black pepper.
For in the gospel the righteousness of God is revealed—a righteousness that is by faith from first to last, just as it is written: “The righteous will live by faith.” -Romans 1:17