3-4 chicken breasts, cooked and diced (seasoned to taste)
4 cups chicken stock 2 cups half-and-half (you can reduce the calories by using fat free half and half)
1 stalk celery, diced
1 garlic clove, chopped
1/2 carrot, shredded
1/2 onion, diced
1 cup fresh spinach, chopped
1 tablespoon olive oil
1 teaspoon thyme
salt and pepper
16 ounces potato gnocchi
1 tablespoon cornstarch (optional)
Saute the onion, celery, onion, garlic, carrot in oil over medium heat until onion is translucent. Add chicken, chicken stock, half and half, salt and pepper, thyme.
Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted. (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.). Ladle into bowls and serve.
6.4g Saturated Fat
.01g trans fat