Page 38 - UMass2018_CookBook

Ingredients
Serves 6
1 tablespoon olive oil
1 small yellow onion, diced
3 celery stalks, diced
3 garlic cloves, minced
2 carrots, shredded
1 pound cubed cooked chicken breasts
4 cups chicken broth
1 (1-pound) package mini potato gnocchi
1 (6-ounce) bag baby spinach leaves
1 tablespoon cornstarch 2 tablespoons cold water 2 cups half-and-half Salt Ground black pepper
Chicken Gnocchi Soup
Smith Family, Wrentham, MA
“This is Patrick’s favorite soup. Serve it with some homemade bread to make a satisfying meal.” — Karen Dahl Smith
Preparation
1. Heat the oil in a large pot over medium heat. Add the onion, celery, garlic and carrots and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the chicken and broth and bring to a simmer.
2. Stir the gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in the spinach and cook until wilted, about 3 minutes.
3. In a small bowl, whisk the cornstarch into the cold water until smooth. Stir the cornstarch mixture and the half-and-half into the simmering soup and cook until the soup thickens slightly, about 5 minutes. Season with salt and pepper and serve.
32 | TASTE OF HOME