Recipe:
Chop 4 stalks of celery and a medium onion. Grate carrots, and table spoon minced garlic. Sauté in olive oil for about 4 minutes. Add one large grilled (chunked) chicken breast. Add 4-5 cups chicken broth bring to boil. Add 2 cups of half and half and the potatoe gnocchi. Add thyme, dried parsley, garlic powder, more minced garlic, pepper, and bring to a boil. Then drop down to simmer for about 10-15 minutes. Add either cornstarch or some flour to HOT water and make into a thick paste then add to the soup. After simmering and bringing everything together, add a few hand fulls of spinach and poof it’s done!
