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  1. #1
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    Dec 2009

    Default Chicken and Gnocchi Soup

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    1 tablespoon olive oil
    1 small onion, diced
    3 stalks celery, diced
    3 cloves garlic, minced
    2 carrots, shredded
    1 pound cooked, cubed chicken breast
    4 cups chicken broth
    1 (16 ounce) package mini potato gnocchi
    1 (6 ounce) bag baby spinach leaves
    1 tablespoon cornstarch (optional)
    2 tablespoons cold water (optional)
    2 cups half-and-half cream
    salt and ground black pepper to taste


    Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
    Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.
    Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
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