Olive Garden Chicken Gnocchi Soup

I’ve dreamed of this day for about 3 months now…images of firing up the grill and throwing on some steaks were dancing thru my head back in January as I silently (okay, maybe not so silently) cursed the weather! Today has come! But, steaks were unfortunately not on the menu tonight…My little darling is sick and she put in a raspy voiced request for Chicken Gnocchi Soup. Her wish is my command~ although soup weather is nearing to an end (cartwheels and glee), I find the need to share this delightful recipe as we dust off our flip flops and remember what the world looked like before white! Enjoy~

Chicken Gnocchi Soup:

Ingredients:

3-4 chicken breasts cooked and diced
4 cups chicken broth
2 cups 1/2 and 1/2 or skim milk
1 stalk celery diced
1 zucchini diced
1 bag baby carrots
1/2 onion diced
1 bag spinach
1 tsp thyme
salt and pepper and garlic
16 0z chicken gnocchi (i’ve used hy-vee’s but i prefer Target’s)
and of course cornstarch and cold water if you want to thicken the soup

Directions:

Saute celery, garlic, carrots, zucchini,garlic and onion in about 1 T of olive oil. Add chicken, chicken broth, salt pepper and thyme. Heat to boil. Add gnocchi. Boil 4 min. then turn heat down and simmer for 10 min. Add 1/2 and 1/2 (or milk) and spinach. Cook until spinach is wilted. Bring back to a boil and add cornstarch and water to thicken (soup must be boiling to add cornstarch and water or it won’t work)
~Serve with homemade bread~

sautee veggies and garlic~ love the colors (artist in me talking) *did you know the more colorful your meal, the healthier…thank God because I love that skittles make a rainbow when you put them in your mouth