chicken and gnocchi soup

Ingredients chicken and gnocchi soup

3 cup half and half (you can use heavy cream or whipping cream)
2 tbsp all-purpose flour
2 tbsp butter or any type of oil (I'm using vegetable oil spread)
1 carrot shredded
1 onion diced
1 chicken breast cubed into bite-sized pieces
1 bunch of baby spinach
1 palm-full of dried Italian herbs
salt and pepper (I'm using pink salt and peppercorn)
4 cup of cold water
1 packages store-bought gnocchi or you can use a homemade recipe

how to make chicken and gnocchi soup

Dice your onion, shred your carrot, and slice your chicken.

In a large pot, heat your preferred oil on medium-high heat and add your chicken. When all sides of the chicken are seared, add in your flour and coat the chicken. It will absorb all of the oil in the pot and will stick to the bottom of the pot, that is alright! It is FLAVOR, my friends!

After about 2 minutes of cooking the flour and chicken, add in your carrots and onion. Add in a little salt, just to sweat the carrots and onion.

After 5 minutes of those veggies working out (sweating and turning translucent), slowly add in your cold water, scraping the bottom of the pot with a wooden spoon to loosen up the FLAVOR at the bottom of the pot.

When your water starts to simmer, add in the cream and stir until it comes to a simmer. (About 5 minutes)

Remember when I said a "palm-full of dried Italian herbs"? I literally meant it. Add it into the simmering pot and stir to combine. This is also a good time to taste and season your soup. Add in salt and pepper to your liking. Remember to always taste as you go!

Grab that bunch of spinach and stir it into the soup. It will wilt down in about 5 minutes. Meanwhile, get your gnocchi ready.

Oh, hey, I have a recipe of potato gnocchi for this occasion!

Boil gnocchi according to its instructions and add it to the soup! Voila! You are done! I hope you enjoy!