With the holiday and holiday food behind us and the cold weather still in full force I always try to mix in a soup every once in a while. I have a few go to soups like my crock pot baked potato soup, toscana soup, chili, and a white chicken chili.
I made a few different types of soups a few weeks ago with my mom and her friend gave this amazing gnocchi recipe to her. If you are a gnocchi fan this is a must try! Head over to her blog to get the complete recipe and directions. Plus do yourself a favor and check out her amazing decor and other recipes!
- 1 T. olive oil
- 1 small onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 carrots, shredded
- 1 pound cooked, cubed chicken(rotisserie chicken works great!)
- 4 cups chicken broth
- 1 (16 oz) package potato gnocchi
- 1 (6 oz) bag baby spinach
- 1 T. cornstarch
- 2 T. cold water
- 2 c. half and half
- salt, pepper, and a few shakes of red pepper flakes (optional)
- Heat olive oil in large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil til onion is translucent, about 5 minutes.
- Stir in cubed chicken and chicken broth, bring to a simmer. (OR, just put about 4 cups of water in a pot, add a pound of raw chicken, add all the veggies and a little bit of chicken bullion, salt and pepper and cook til chicken is done. Cube up your chicken and you're at the same spot!)
- Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, an additional 3 minutes or so.
- 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.