Hummingbird House

There’s no better cure for a wintery day, a nasty cold, or a sour mood than chicken soup. But chicken noodle isn’t the only game in town. There’s also white chicken chili, chicken and rice, chicken tortilla, tom kha gai, and this little beauty:

Chicken Gnocchi Soup

1 onion, diced

1 stalk celery, diced

1 clove garlic, minced

1 carrot, julienned

1 tablespoon olive oil

3 to 4 chicken breasts, cooked and diced

1 quart chicken stock

Dash salt, to taste

Generous pinch black pepper

1 teaspoon dried thyme

16 ounces potato gnocchi

2 cup half-and-half

1 cup fresh spinach, chopped

Sauté onion, celery, garlic, and carrot in olive oil over medium heat until the onion is tender. Add chicken breast, stock, salt, pepper, and thyme. Bring to a boil; then add gnocchi. Gently boil five minutes; lower heat and simmer 10 minutes. Add half-and-half and spinach and cook for another minute or two until the spinach is wilted. Serve hot.