Chicken and Gnocchi Soup

1 TBSP olive oil
2 TBSP Butter
1 Onion Diced
Several Cloves Garlic, minced (I use the entire bulb)
5-6 carrots, chopped
6-7 Uncooked Chicken Thighs, cut into cubes
4 cups chicken broth
1 (16 ounce) package potato gnocchi (You can get this in the pasta aisle)
~6oz spinach leaves, chopped (They come in packs here, I use about half the pack)
1 tablespoon cornstarch
2 tablespoons cold water
1 pint (2 cups) half-and-half cream
salt to taste (I use about half a TBSP)

Optional: You could probably put potatoes, celery, and broccoli into this. I don't, but I imagine they would work very well.

Optional 2: If you have any common spices around, such as Parsley Flakes, Basil, Onion Powder, Garlic Powder, Thyme, and Oregano, they work great in this recipe.


1. In a large skillet or pot on medium heat, heat up Butter and Olive Oil.  When sizzly (When you flick water at it), add in Onion.  Cook for about 5-6 minutes, until the onion becomes translucent.  Add the garlic and cook for another minute.

2. Add the chopped up chicken thighs to the onion and garlic. Add in any spices you might have around. I use: Parsley Flakes, Basil, Onion Powder, Garlic Powder, Thyme, and Oregano. Cook 3 minutes.

3. Add the Carrots (And whatever other veggies you might have). Don't add the spinach yet.  Cook 5 minutes.

If you started in a skillet, transfer the contents into a large pot.

4. Add the chicken broth to the pot and bring to a simmer.  If you didn't add the spices to the chicken above, you can put them in now. Sometimes I add more here if the soup seems bland.

5. Add Gnocchi to the pot and cook until they float (About 3-4 minutes).

6. Add spinach to the pot, cook another 3 minutes. (Until wilted)

7. While waiting on the above, whisk cornstarch into the cold water until it's smooth.

8. Stir in cornstarch mix to the pot.  Stir in the half and half cream.  Cook until the soup thickens, about 5 minutes.