Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/2 cup shredded carrots
  • 1/4 cup diced onion
  • 1/4 cup chopped celery
  • 1 teaspoon minced garlic
  • 2 tablespoons cornstarch
  • 4 cups chicken broth (I used jarred Better Than Bouillon to make mine)
  • 4 cups water
  • 1 package (16 to 18 ounces) potato gnocchi (I used DeCecco brand)
  • Salt and pepper to taste
  • 1/8 teaspoon ground nutmeg
  • 1 cup fat-free half-and-half
  • 2 cups chopped cooked chicken breast (I used rotisserie chicken)
  • 2 cups chopped fresh spinach

Instruction

  • Add the olive oil to a large soup pot set over medium heat. Add the carrots, onion and celery. Cook, stirring often until the vegetables begin to soften, about 3 minutes. Add the garlic and stir 1 minute more.
  • Whisk together the cornstarch and chicken broth. Add to the pot, along with the water.
  • Allow the mixture to come to a boil and then add the gnocchi.
  • Reduce the heat to a gentle simmer and stir in the salt, pepper and nutmeg. Simmer for 10 minutes.
  • Add the half-and-half, chicken and spinach and simmer 10 minutes more, until thickened.
  • Season to taste with additional salt and pepper, if desired.