Chicken and Gnocchi Soup

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 stalks celery, 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

PREPARATION:

How To Make Chicken and Gnocchi Soup

1. Gather all ingredients.
2. Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
3. Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes.
4. Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper.