Chicken Gnocchi Soup from Esther

Submitted by: Esther Edwards

(It’s better than Olive Garden’s version!)

2-3 chicken breasts, cooked & cubed

4 C. chicken stock

1 stalk celery

1 garlic clove

1 carrot

½ onion

1 tsp. thyme

1 Tbsp. olive oil

Salt & pepper

1 C. spinach

2 C. cream

16 oz gnocchi

In a large pot sauté chopped celery, garlic, carrot and onion in the olive oil. Add chicken, stock & seasonings. Bring to a boil. Add gnocchi and cook until they are soft and done. Stir occasionally. Over low-medium heat add spinach until it is wilted then add the cream. Heat cream but do not boil. Stir occasionally.

(You can find gnocchi, which is a potato dumpling, often in the pasta aisle or with the boxed potatoes. Another place is the frozen pasta section.)