Chicken Gnocchi Soup

Chicken Gnocchi Soup

-4.5-5 lb whole chicken, cooked (rotisserie)

-6 medium carrots

-4 large celery stalks

-2 tsp. garlic minced

-1 medium yellow onion finely chopped

-2 Tbsp. olive oil

-1/4 tsp salt & pepper each

-6 C. chicken broth

-1 Qt. Half & Half

-3 C. grated Parmesan

-2 1/2 C. gnocchi

-corn starch water mix

Use two forks to shred the chicken.  Peel and shred carrots with a cheese grater. Dice the celery and chop the onions. Saute the vegetables in olive oil until tender.  When the vegetables are tender add the chicken broth and bring to a boil.  Add the chicken, then the Half & Half, and Parmesan.  Mix and let it boil.  When boiling place the Gnocchi in the soup and let it simmer.  If the soup is too thin mix some corn starch and water together and add it to the soup slowly to thicken it up. Add salt and pepper to taste.