Yummy Chicken & Gnocchi Soup - Recette Soupe au poulet & aux gnocchis

         It's cold and windy outside, which means it's the perfect season for soup! I wanted to make that copy-cat Olive Garden chicken and gnocchi soup recipe, but both of my local grocery stores ran out of celery today. Also my husband doesn't like celery - so I was better off switching things up anyway. This is a creamy, chicken gnocchi soup with leeks. I've noticed that in American we cook with leeks a lot less often, but I promise they're super healthy and super yummy (and normally cheap during the winter months)!  Just as a warning, I like my soups really, really thick. If you like yours more soup-like just add more chicken broth little by little until you get the texture you like.

Yummy Chicken & Gnocchi Soup

Serves 4-5

2 Tbsp of olive oil

1 leek

1/2 a carrot (shredded)

1 medium sized onion diced

1 clove of garlic

2 1/4 cups chicken broth

1/4 tsp Thyme

2 Tbsp corn starch

1 3/4 (40cl) cups cream

1 1/2 cups milk

16 oz (500g) package of Gnocchi

1 cup of spinach (cut in large pieces)

1 cup of cooked chicken cut in 1" cubes

Salt and Pepper according to taste

1. Cut up all your veggies. Cut the leek in half lengthwise and then chop thinly crosswise. Just cut the white part and tender parts of the green on top.

2. Heat the olive oil in a medium sized pot and add the vegetables (except for the spinach) and cook stirring occasionally until the onions become translucent.

3. Stir in the chicken broth, thyme, and corn starch and let cook for 4-5 mins

4. Mix in the cream and the milk and let cook until the mixture begins to thicken.

5. Place the uncooked Gnocchi in the soup and let cook 3-4 minutes.

6. For the last two minutes stir in the cooked chicken and spinach, add the salt & pepper to taste, and cook until heated through.

Bon Appétit!