Chicken Gnocchi Soup

Souper Sunday!  This week's recipe is Chicken Gnocchi Soup, similar to what is served at the Olive Garden from what I hear.  This delicious soup comes together quickly with ingredients you probably have in your refrigerator and pantry.

2 tablespoons oil

½ medium onion finely chopped

2 ribs celery finely chopped

1 cup carrot matchsticks (or finely chopped carrots)

1 teaspoon dried parsley

1 teaspoon minced garlic

½ teaspoon dried thyme

¾ teaspoon salt

¼ teaspoon pepper

2 boneless skinless chicken breasts

4 cups low sodium chicken broth

¾ cup heavy cream

1 tablespoon corn starch

3 cups small gnocchi (500g)

1 ½ cups fresh spinach roughly chopped

¼ cup grated Parmesan cheese

In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.

Add parsley, garlic, thyme, salt and pepper and stir.

Add broth and chicken breasts and bring to a simmer over medium-high heat.

Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.

Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.

Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve!