Making Grub with the Dub — Episode 81
Chicken & Gnocchi Soup
A creamy, hearty soup loaded with chicken, tender gnocchi, veggies and spinach. This one comes together fast, too — perfect comfort food without spending all night in the kitchen.
Prep: 20 minutes
Cook: 20 minutes
Serves: 6
Ingredients
* 1 tbsp olive oil
* 1 small onion, diced
* 3 stalks celery, diced
* 3 cloves garlic, minced
* 2 carrots, shredded
* 1 lb cooked chicken breast, cubed
* 4 cups chicken broth
* 1 package (16 oz) mini potato gnocchi
* 1 bag (6 oz) baby spinach
* 1 tbsp cornstarch
* 2 tbsp cold water
* 2 cups half-and-half cream
* Salt and freshly ground black pepper, to taste
*Bacon bits to taste
Directions
1. Cook the veggies
Heat the olive oil in a large pot over medium heat. Add the carrots, celery, onion and garlic. Cook for about 5 minutes, until the onion is translucent and the veggies begin to soften.
2. Add the chicken
Stir in the cooked chicken and chicken broth. Bring everything to a gentle simmer.
3. Cook the gnocchi
Add the gnocchi and cook for 3–4 minutes, or until the little potato dumplings begin floating to the top.
4. Add the spinach
Stir in the baby spinach and cook for another 2–3 minutes, until wilted.
5. Make it creamy
In a small bowl or measuring cup, whisk together the cornstarch and 2 tablespoons cold water until completely smooth.
Pour the cornstarch mixture and half-and-half into the soup. Stir well and cook for about 5 minutes, until the broth becomes creamy and slightly thickened.
6. Season & serve
Season with salt and pepper to taste
