HOMESTYLE CHICKEN & GNOCCHI SOUP

This is the ultimate fall comfort soup!

It is creamy, silky, packed with flavour and loaded with pillowy gnocchi and tender vegetables. 

Bonus?

Using a pre-cooked or rotisserie chicken, it can be ready in 30 minutes but yet taste like it's been simmering on the stove for hours. 

Serves 4-6

INGREDIENTS

3 tbsp butter

1 large yellow onion, chopped

2 stalks celery, sliced

4 cloves garlic, minced 

3 tsp fresh thyme leaves (or 3/4 - 1 tsp dry thyme)

7 cups chicken broth 

2 large carrots, chopped

1 tsp ground pepper 

1/4 tsp mustard powder (optional) 

1/8 tsp cayenne (or more to taste)

1/2 tsp salt, or to taste

1 rotisserie chicken, bones and skin removed and meat chopped or shredded

1 (12 ounce) package refrigerated or frozen potato gnocchi 

1/2 cup frozen spinach, thawed and excess liquid squeezed out (or 1 cup chopped fresh spinach)

3/4 cup half-and-half (18% cream)

3 tbsp cornstarch

DIRECTIONS

1. Melt butter in large Dutch oven or heavy bottomed pot. Add chopped vegetables and cook for 4-5 minutes, stirring occasionally until softened.
   Stir in garlic and thyme and cook for another minute. 

2. Add chicken broth, pepper, salt, mustard powder, cayenne and chicken. Stir and bring to a boil over medium-high heat before reducing the heat to medium. 

3. Stir in the gnocchi and cook, stirring occasionally, for 5-7 minutes or until gnocchi is tender.  

4. Whisk the cornstarch and half and half cream together until smooth in a separate bowl or measuring cup.  Slowly pour this into the simmering soup while stirring.  

5. Add the spinach and continue to stir for 2 - 3 minutes until the soup is slightly thickened and silky.

6. Serve with soft buns or crusty bread and butter and enjoy!