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Ingredients
- 1 T olive oil
- 1 small onion diced
- 3 stalks celery diced
- 3 garlic cloves minced
- 2 carrots shredded
- 1 pound cooked cubed shicken breast (can use a rotisserie chicken)
- 4 c chicken broth
- 1 16oz pkg mini potato gnocchi ( or cut large ones in half )
- 1 6 oz pkg baby spinach leaves
- 2 c half and half
- salt and ground black pepper to taste
Preparation
Step 1
heat oil in large pot over med heat.
cook onion, celery, garlic and carrots in the oil till onion is translucent about 5 mins
stir in chicken and chicken broth and bring to a simmer
stir gnocchi into the soup and cook until they begin to float 3-4 mins
stir in spinach-cook till wilted about 3 more mins
season with salt and pepper
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