Chicken Gnocchi Soup
1 tablespoon olive oil
NOT 1 small onion, diced
3 stalks celery, diced (used extra to make up for onion)
3 cloves garlic, minced (used extra to make up for onion)
2 carrots, shredded (chopped baby carrots for me+extra)
1 rotisserie chicken, shredded
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
2 cups half-and-half cream
salt and ground black pepper to taste
Heat olive oil in a large pot over medium heat. Cook (NO) onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in shredded 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.
Stir half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.
(Serves 6ish? Enough for us plus some leftovers.)