Chicken and Gnocchi Soup

I have adapted this recipe from Allrecipes.com


I have followed this recipe exactly as written and it is DELICOUS! But, sometimes I don't have baby spinach and I substitute a partial bag of frozen peas. I also


Ingredients

• 1 tablespoon olive oil
• 1 small onion,  diced (optional: I do not add this, but I usually add a small amount like 1 Tbsp. of dehydrated onions instead)
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 2 carrots, shredded
• 1 pound cooked, cubed chicken breast
• 4 cups chicken broth
• 1 (16 ounce) package mini potato gnocchi
• 1 (6 ounce) bag baby spinach leaves
• 1 tablespoon cornstarch (optional: but I add it...it makes it nice and thick!)
• 2 tablespoons cold water (optional)
• 2 cups half-and-half cream (or 1 C. milk and 1 C. Whipping Cream...depending on what I have)
• salt and ground black pepper to taste

Directions

1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
2. 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.
3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.