3-4 chicken breasts cooked and chunked ▢2 large carrots peeled and grated ▢1-2 cups broccoli chunks ▢6 teaspoons minced garlic ▢2-3 tablespoons olive oil ▢7 cups water ▢8 chicken bullion cubes ▢1 (16-ounce) package potato gnocchi ▢1 cup spinach chopped ▢4 cups half and half ▢1 tablespoon thyme ▢⅛ teaspoon nutmeg ▢1 tablespoon sugar ▢2 tablespoons butter ▢¼ cup cold water ▢5 tablespoons cornstarch ▢salt and pepper to taste
Warm olive oil over medium heat in a large kettle. Stir-fry the carrots, broccoli, and garlic in heated oil for approximately 5 to 8 minutes.
Add eight chicken bullion cubes to the seven cups of hot water that have been added to the pot once the vegetables have finished boiling. Add a thorough stir. While stirring in the minced chicken, bring to a boil.
Re-boil the broth with the gnocchi added, allowing them to cook for an additional 3 to 4 minutes. When the gnocchi ascend to the surface, they are fully cooked.
Combine cold water and cornstarch in a small basin. Combine thoroughly, then pour into the broth.
While allowing it to simmer, stir. The soup will become more viscous as it approaches a simmer. To season, combine pepper and salt.