Ingredients:

1/2 large chicken breast

2 celery ribs thinly sliced

1 med. carrot shredded (I just use a potato peeler)

1 med. onion chopped

2-3 cloves garlic minced ( I use the jarred minced garlic I keep in the frig.)

about 2 quarts of water

salt and pepper to taste

1 pint heavy whipping cream

1 pkg. (16oz.) potato gnocci

baby spinach

Directions:

Place chicken breast and all vegs. in water, add the salt and pepper and bring to a boil. Reduce heat and cook for 15-20 min. until chicken is done. Remove chicken and allow to cool slightly. I let the broth continue to cook on low. After a few minutes return broth to boil, make sure you have a good 2-3 in. of broth in the pot. add a little water if needed, and add the gnocci. Allow to boil according the pkg. instructions. I think it’s about 5 minutes. While the gnocci is cooking, shred the chicken. Combine the chicken into the broth and add the cream. I then add some more salt and pepper and a little milk if the soup seems too thick. Lastly I add a couple of handfuls of baby spinach torn up slightly and just let that all simmer as long as you want. I think I end up with about 2 quarts of soup? I’ve never actually measured it so that’s just a guess. Jerry and I had a bowl and I gave you and Marianne a bowl and there’s at least a quart left in the frig. I don’t know if it would freeze well, because of the gnocci, but you could give it a try.