Chicken Gnocchi Soup

A warm and hearty soup filled with veggies, chicken, and potato dumplings.

A delish copycat of a copycat, taken from my Mama’s recipes book.

3 tbsp olive oil

½ onion, chopped

2 stocks diced celery

2 peeled and grated carrots

¼ cup flour or gluten free flour blend

1 tsp oregano

⅛ tsp nutmeg

¼ tsp onion powder

⅛ tsp pepper

2 tsp salt

⅛ tsp fresh ground ginger

2 chicken breasts

4 cups water

4 cups veggie stock

16 oz package of gnocchi

5 oz fresh baby spinach

1 In a covered medium pot, boil chicken breasts, 4 cups of water, and 1 teaspoon of salt for about 20 minutes or until chicken is cooked through.

2 In a separate, large pot, heat olive oil, chopped onions, and celery until they start to sweat and become a little transparent. Stir occasionally.

3 Add grated carrots and stir. Cook for 2 more minutes, stirring occasionally.

4 Sprinkle the flour over the veggies and let simmer for 3-5 minutes while stirring. As with other soups, I like to thicken the soup using this type of veggie rue. I hope it's not breaking any culinary rules.

5 Add 2 cups or half of the veggie broth and watch it thicken as it mixes with the flour. Next, add all of the seasons and stir.

6 From the other pot, remove the chicken and pull apart into bite-sized pieces. I like to place the chicken onto a large plate and pull it apart using 2 forks. Add the leftover chicken water plus the shredded chicken, and remaining veggie broth to the larger pot and bring to a boil.

7 Once the soup is at a gentle boil, add the gnocchi and spinach. Boil for another 3 minutes and you're ready to enjoy!