Chicken Gnocchi Soup

This recipe originates from The Olive Garden in America which I really want to go to one day. Now even more so. This is creamy and comforting and so quick to make. I used stock from roasting a chicken rather than a stock cube and you could really taste the roast.

Ingredients

• 2 boneless skinless chicken breasts, cooked and diced

• 1 stalk of celery, chopped

• ½  onion, diced

• 2 tsp minced garlic

• ½ cup grated carrots

• 1 tbsp olive oil

• 4 cups chicken stock

• Salt and pepper

• 1 tsp thyme

• 450g potato gnocchi

• 2 cups single cream

• 1 cup fresh spinach, roughly chopped

Method

1. Heat the oil in a large pot over a medium heat.

2. Add celery, onions, garlic and carrots and saute for 2-3 mins until softened. 

3. Add chicken, chicken stock, salt, pepper and thyme and bring to a boil.

4. Gently stir in the gnocchi and boil for 3-4 mins before reducing heat to a simmer and cooking for 10 mins. 

5. Stir in cream and spinach and cook another 1-2 mins until spinach is tender.

6. Add salt and pepper and serve.