Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts (boneless, skinless)
  • 1 tbsp olive oil
  • 1 small onion (chopped)
  • 3 stalks celery (chopped)
  • 3 cloves garlic (minced)
  • 2 carrots (shredded)
  • 4 cups chicken broth
  • 2 cups heavy whipping cream
  • 1/2 cup Parmesan cheese
  • 16 oz potato gnocchi
  • 6 oz baby spinach leaves
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 3 tbsp italian seasoning
  • 1 tsp salt
  • 2 tsp pepper

Instruction

  • Boil chicken until cooked through then shred the chicken
  • Meanwhile, heat olive oil in a large pot over medium heat
  • Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes
  • Stir in shredded chicken, chicken broth, heavy cream, and parmesan cheese
  • Stir gnocchi unto the simmering soup and cook until they begin to float, about 3-4 minutes
  • Stir in spinach and cook until wilted, about 3 minutes
  • Whisk cornstarch into cold water until smooth
  • Stir cornstarch mixture into simmering soup
  • Cook until soup thickens slightly, about 5 minutes
  • Add italian seasoning, salt, and pepper to taste