Heat a large pot up over medium high heat. Pour 2-3 tablespoons of Olive Oil into it.When the oil is hot toss your chopped veggies and garlic into the pan. Cook them over medium high heat, stirring occasionally for about 5-8 minutes or until the onions are translucent.
Pour the broth that is left in the bottom of the chicken package into a large measuring cup. You should have about 1 cup of broth from the pan. Pull the skin off of the chicken, and take the meat off of the bones. Chop it up with a sharp knife. When your veggies are done cooking pour the broth from the chicken and 7 cups of hot water into the pot. Add 8 chicken bullion cubes and give it a nice stir. Add the chopped chicken and bring to a boil.
Open up the package of gnocchi and pour it into the pot. Let the soup come to a boil again and allow the gnocchi to cook for about 3-4 minutes. The gnocchi will be cooked through when they float to the top of the broth. It should happen pretty fast.
Chop yourself about 1 1/2 cups of spinach and toss it into the pot. Pour in 4 cups of Half and Half, 1 teaspoon dried thyme, 1/8 teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter. Stir it around a bit and let it come to a boil. In a small bowl combine 1/4 C cold water and 5 tablespoons of cornstarch. Mix it well and pour it into the soup pot. Bring the soup to a boil, while you stir. It will thicken. Taste it and season it to your liking with salt and pepper.
Originally Submitted
8/13/2013
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