Chicken Gnocchi Soup

By barbsjustagirl

Perfect for winter, this delicious Chicken Gnocchi Soup will warm you up from the inside out. Enjoy!

Ingredients

• 1 medium onion, chopped
• 2 large carrots, peeled and grated
• 4 stalks celery, chopped
• 6 cloves garlic, peeled and chopped
• 2-3 tablespoons olive oil
• 1 rotisserie chicken + 1 cup reserved broth from the bottom of the chicken container
• 7 cup water
• 8 chicken bullion cubes
• 1 package (16 ounce) Potato Gnocchi
• 4 cups half and half
• 1 1/2 cups spinach, chopped
• 1 teaspoon thyme
• 1/8 teaspoon nutmeg
• 1 tablespoon sugar
• 1/4 cup cold water
• 5 tablespoons cornstarch
• Salt and pepper, to taste
• 2 tablespoon butter

Details

Servings 4
Preparation time 5mins
Cooking time 25mins

Preparation

Step 1

Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped.

Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.

When the oil is hot, toss your chopped veggies into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent.

Take the lovely rotisserie chicken out of the package and set it on a plate.

Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan.

Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife.

When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir.

Add the chopped chicken and bring the soup to a boil.

Open up the package of Gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked through when they float to the top of the broth. It should happen pretty fast.

Chop yourself about 1 1/2 cups of spinach and toss it into the pot.

Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil.

In a small bowl combine 1/4 cup cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot.

Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil.

Taste it and season it to your liking with salt and pepper.