1⁄2 onion, diced
1 stalk celery, diced
1 clove garlic
1⁄2 carrot, shredded
1 tbsp olive oil
3 to 4 chicken breast, cooked and diced
4 cup chicken stock
1 salt, to taste
1 black pepper, to taste
1 tsp thyme
16 oz potato gnocchi
2 cup half-and-half
1 cup fresh spinach, chopped
- Saute onion, celery, garlic, and carrot in olive oil over medium heat until the onion is translucent.
- Add chicken breast, chicken stock, salt, pepper, and thyme. Bring to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes.
- Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted.
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