Ingredients
3chicken breasts,cooked and chunked
2large carrots,peeled and grated
1cupbroccoli chunks
6tspgarlic,minced
2tbspolive oil
7cupswater
8cubeschicken bullion
16ozpotato gnocchi,(1 package)
4cuphalf and half
1cupspinach,chopped
1tbspthyme
⅛tbspnutmeg
1tbspsugar
¼cupcold water
5tbspcornstarch
2tbspbutter
salt and pepper
Preparation
Warm olive oil in a large pot, over medium heat.
When the oil is hot, toss carrots, broccoli and garlic, stirring for about 5 to 8 minutes.
When your veggies are done cooking, pour the 7 cups of hot water into the pot and add 8 chicken bullion cubes. Stir thoroughly.
Add the chopped chicken and bring to a boil.
Pour Gnocchi into the soup and let it come to a boil again, allowing the gnocchi to cook for about 3 to 4 minutes. The gnocchi will be cooked through when they float to the top.
Chop and toss 1 cup of spinach into the pot.
Pour in Half and Half, dried thyme, teaspoon nutmeg, sugar and butter. Stir and let it come to a boil.
In a small bowl combine cold water and cornstarch. Mix well and pour into the soup.
Stir and let it come to a boil. Soup will thicken as it reaches a boil.
Season with salt and pepper.
