Chicken Gnocchi Soup

Clock Icon 25 minutes |
Servings: 6 |
Prep: 15 minutes |
Cook: 15 minutes

Ingredients

  • 2 cooked, chicken breasts, diced
  • 1 medium white onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 3 cloves of garlic, minced
  • 2 tsp (10 ml) canola oil
  • 4 cups (1 L) chicken broth
  • ½ teaspoon (2.5 ml) thyme, dried
  • ½ teaspoon (2.5 ml) oregano, dried
  • 1 cup (250 ml) spinach, fresh or ½ cup (125 ml) spinach, frozen
  • 1 cup (250 ml) 10% cream or heavy cream
  • 16 ounces (450g) package gnocchi
  • salt and pepper to taste



Method

  1. Heat canola oil in large stock pot over medium heat. Add onion, celery and carrot and cook for 3-4 minutes. Add garlic and cook for an additional minute.
  2. Add chicken, broth, thyme and oregano and bring to a boil. Gently stir in gnocchi, bring to a boil, reduce heat and simmer for 10 minutes.
  3. Stir in spinach and cream and heat through for 2 minutes. Taste for salt and pepper and adjust accordingly.

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