Chicken Gnocchi Soup
Ingredients

• Chicken Tenderloins
• 2 tbsp Olive Oil
• 2 tbsp butter
• 1 tbsp minced garlic
• 1 cup diced onion
• 1/4 cup flour
• 2 tbsp cornstarch
• 3 cups Chicken Stock
• 4 cups Whole Milk
• 1 Bay Leaf
• 1 tsp chicken boullion
• 1 tsp paprika
• 2 tsp italian seasoning
• Crushed red pepper to taste
• Black pepper to taste
• 1 juiced lemon
• 1 cup shredded carrots
• 1 1/2 cups packed spinach
• 1 cup peas
• 16 oz Potato Gnocchi

Instructions

• Warm butter and olive oil in a large pot over medium heat.
• Add onions, heat for about 5 minutes, then add garlic and sprinkle in flour. Stir and cook for about 2 minutes
• Turn heat to low, stir in chicken broth.
• Whisk cornstarch and milk together and add it to the pot along with all seasonings, bay leaf, lemon juice, and boullion.
• You can cook your chicken however you want; I cut it into cubes and pan-fried it at this stage.
• Add spinach, carrots, peas. Cook until the spinach is mostly cooked (shriveled).
• Put the gnocchi in, cook until all the gnocchi are tender and floating.
• Add more salt and pepper to taste as needed.
• Remove the bay leaf and Enjoy :)


• I combined two recipes to make this one, they can be found here and here.
• NOTE: The photo does not feature carrots because my roommate does not like them but I think carrots would improve the dish so I put it in the recipe.