CHICKEN AND GNOCCHI SOUP

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Chicken and Gnocchi Soup image

This is a very "rich & thick" soup. You can substitute Turkey for the Chicken to make good use of left-overs. I use "Store-Bought" Gnocchi found on the "gourmet isle" of your local grocery.

Provided by Shelly Stone Douglas

Categories     Cream Soups

Time 1h10m

Number Of Ingredients 14

4 c chicken broth
1 c chicken breast, cooked & diced
2 c heavy cream
1/2 c celery, finely diced
1 clove garlic clove, minced
1/2 c carrots, finely shredded
1/2 c onion, finely diced
1 c fresh spinach, coarsely chopped
1 Tbsp extra virgin olive oil
1/2 tsp thyme
1/2 tsp parsley
1 lb potato gnocchi
1 Tbsp cornstarch - optional
freshly grated parmesan cheese - optional

Steps:

  • 1. Saute' the Onion, Celery, Garlic, Spinach and Carrots in the Olive Oil until the Onion is translucent.
  • 2. Add the Chicken, Chicken Broth and Spices. Bring to a rolling boil.
  • 3. Slowly add the Gnocchi to the boiling broth.
  • 4. Reduce heat and let simmer for about 10 minutes. *Note* If you prefer a thicker soup, add 1 Tbs. Corn Starch to the Cream before added to Broth.
  • 5. Add the Cream. Slowly return to a boil and immediately remove from heat.
  • 6. Serve in heated shallow bowls adding Freshly grated Parmesan Cheese on top if desired.

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