Chicken Vegetable Soup

I love a nice cup of hot soup while watching a football game on a cool Sunday afternoon! 🙂

1 TBS oil

2 ribs celery, diagonally cut in 1/4″ – thick slices, should make 1 1/4 cups

1 onion shopped, should make 1 cup

2 small carrots, diagonally cut into 1/8″ thick slices , should make 3/4 cup

3 – 14 1/2 oz cans chicken broth with roasted vegetables and herbs

2 cups water

1 tsp poultry seasoning

1 – 17.5 oz fresh gnocchi

1 cup frozen peas, thawed

4 cups baby spinach

3 cups cooked shredded chicken

(biscuits – optional)

 

1. In a pot (I use a crock pot, but you can cook this over the stove as well) heat oil over medium

2. Add celery, onion and carrots; cook, stirring occasionally, until softened (5 -6 minutes)

3. Add water, broth, and seasoning

4. Bring to boil

5. Add gnocchi and peas

6. Reduce heat to medium; cook until gnocchi and vegetables are just tender (5 minutes).

7. Add spinach and chicken

8. Cook until chicken is heated through and spinach is wilted (1 minute)

(9. if desired, serve with biscuits)