Heat oil in a soup pot. Add onion, celery and garlic and sauté for a few minutes. Add chicken, italian seasoning, salt and pepper until chicken is browned. Add chicken stock, bring to a boil, and simmer, uncovered, for 10 minutes. Add carrots and gnocchi and continue to simmer for about 5 more minutes (or according to gnocchi directions). In a small bowl, add cornstarch and a splash of the heavy cream. Stir until smooth, and add the rest of the cream. Add cream mix to soup. Add spinach and stir well until spinach is totally wilted. Add more salt and pepper and/ or additional broth if needed
Eyeball the amount of broth…we like less creamy so I added more
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|Serving Size: 1 Serving (1413g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 1804 (61%)|
|Amt Per Serving||% DV|
|Total Fat 200.4g||267 %|
|Saturated Fat 61.5g||308 %|
|Monounsaturated Fat 81.1g|
|Polyunsanturated Fat 40.8g|
|Cholesterol 1029.4mg||317 %|
|Sodium 954.6mg||33 %|
|Potassium 2745.6mg||72 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 31.3g|
|Protein 245.8g||351 %|
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Calories per serving: 2980
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