Chicken Gnocchi Soup- Like Olive Garden!

This is PERFECT on a cold day! We LOVED it and will make it again and again.

Chicken Gnocchi Soup

Yield: 12 servings

1 medium onion, chopped

2 large carrots, peeled and grated

4 stalks celery, chopped

6 cloves garlic, peeled and chopped

2-3 T olive oil

2 Chicken breasts, cooked and chopped

3 Cans chicken broth

1 (16 ounce) package Potato Gnocchi 
4 C half and half

1 1/2 C spinach, chopped

1 t thyme

1/8 t nutmeg

1 T sugar

1/4 C cold water

5 T cornstarch

salt and pepper 

2 T butter

 

1. Get your onion and garlic peeled and chopped, your carrots peeled and grated and your celery chopped. 
2. Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it. 
3. 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. 
4. Add the chopped up chicken and broth and bring it to a boil
5. 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.  

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

7. 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. 
8. In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot. 
9. Bring the soup to a boil, while you stir. It will thicken as the soup reaches a boil. 
10. Taste it and season it to your liking with salt and pepper.