Chicken and Gnocchi Soup

Levi and I enjoy watching the Food Network. After watching Iron Chef last night, I thought this soup, which features potato gnocchi, sounded good.

Turns out, it was good!

3 chicken thighs

1 can chicken broth

1 pint half and half

1 tsp. minced garlic

1 carrot, shredded

1/2 cup frozen chopped onion

8 oz. frozen spinach

2 Tbsp. oil

1/2 tsp. thyme

salt and pepper

16 ounces potato gnocchi

Place chicken thighs in large stock pan; add enough water to cover. Season with salt and pepper. Cook over med-high heat until done. Remove meat saving broth. When cool de-bone meat and skim fat off of broth. Return meat to broth.

In skillet saute onion, garlic, and carrot in oil over medium heat until onion is translucent. Add mixture to stock pot; add chicken broth, spinach, salt and pepper, and thyme. Heat to boiling, then add gnocchi. Gently boil for 4-5 minutes.

Reduce heat and add half and half; continue cooking over low heat for 10 minutes.

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