Chicken Gnocchi Soup

Adapted by Kyle Libramonte
Prep Time:10 m. ●Cook Time:20 m
Serves 4
Ingredients:
- 3–4 boneless, skinless Chicken Breasts, cooked and diced
- 1 stalk Celery, chopped
- 1/2 White Onion, diced
- 2 tsp Minced Garlic
- 1/2 cup Shredded Carrots
- 1 Tbsp Olive Oil
- 4 cups Low-sodium Chicken Broth
- Salt & Pepper, to taste
- 1 tsp Thyme
- 16 oz Potato Gnocchi
- 2 cups Half-and-half
- 1 cup Fresh Spinach, roughly chopped
Instructions:
-
Sauté vegetables
Set Claypot Cooker to Sauté HIGH. Heat olive oil, then add celery, onion, garlic, and carrots. Cook until onion turns translucent, 2–3 minutes. -
Build broth
Add chicken, chicken broth, salt, pepper, and thyme. Bring to a gentle boil. -
Cook gnocchi
Add gnocchi directly into simmering broth. Boil 3–4 minutes, then switch to Sauté LOW and simmer 10 minutes. -
Finish with cream and greens
Pour in half-and-half and add spinach. Stir and cook 1–2 minutes, until spinach wilts. -
Serve
Taste and adjust seasoning if needed. Ladle into bowls and enjoy creamy, comforting soup.

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