Gnocchi with Chicken Soup

Components:

1. Two teaspoons of olive oil
2. One medium onion, chopped
3. Two diced carrots
4. Two chopped celery stalks
5. Three minced garlic cloves
6. The dried thyme, one teaspoon
7. One teaspoon of oregano, dried
8. Six cups of chicken broth
9. One pound (450 grams) of cooked, shredded chicken (rotisserie chicken is a good option)
10. One package (16 oz) Gnocchi made from potatoes
11. One cup of heavy cream
12. Two cups of fresh kale or spinach
13. To taste, add salt and pepper.
14. Chopped fresh parsley (optional garnish)
15. Grated Parmesan cheese (optional, for serving)

Directions:

The vegetables are sautéed.

• Heat the olive oil in a big pot over medium heat. Add the celery, carrots, and diced onion. Sauté the vegetables for 5 to 7 minutes, or until they are soft.
• Add the oregano, dry thyme, and minced garlic and simmer for another minute until fragrant.

Add the chicken and broth:

• Bring the mixture to a boil after adding the chicken broth. After adding the chicken shreds, lower the heat to a simmer.

Prepare the gnocchi:

• Add the gnocchi to the boiling soup. Cook as directed on the packet, which is often two to three minutes or until they float to the top.

Add the spinach and cream:

• Add the fresh spinach (or kale) and heavy cream and stir. Cook until the spinach wilts, about 2 to 3 more minutes.

The season

• As necessary, add salt and pepper to taste and adjust the seasoning.

Serve:

• If preferred, top the soup with grated Parmesan cheese and fresh parsley after ladling it into bowls.

Have fun!

• A great dish for any day of the week, this chicken and gnocchi soup is flavorful and creamy.