Chicken and Gnocchi Soup

Ingredients

• 1 tbsp olive oil 1 small onion, diced 3 stalks celer y, diced 3 cloves garlic, minced 2 carrots, shredded 1 pound cooked, cubed chicken breast 4 cups chicken broth 1 (16 ounce) package mini potato gnocchi 1 (6 ounce) bag baby spinach leaves 1 tablespoon cornstarch (Optional) 2 tablespoons cold water (Optional) 2 cups half-and-half cream salt and ground black pepper to taste
• 6 servings

Instructions

1. 1

   Heat oil in a large pot over medium heat.

2. 2

   Cook carrots, celer y, onion, and garlic in hot oil until onion is translucent, about 5 minutes.

3. 3

   Stir in cubed chicken and chicken broth; bring to a simmer.

4. 4

   Stir gnocchi into soup and cook until they begin to oat, 3 to 4 minutes.

5. 5

   Stir in spinach and cook until wilted, about 3 minutes.

6. 6

   W hisk cornstarch into cold water in a measuring cup until smooth.

7. 7

   Stir the cornstarch mixture and half-and-half into soup.

8. 8

   Cook until soup thickens slightly, about 5 minutes.

9. 9

   Season with salt and pepper.