Ingredients:

• 3-4 boneless, skinless chicken breasts (cooked and diced)
• 1 stalk celery, chopped
• ½ white onion, diced
• 2 teaspoons minced garlic
• ½ cup shredded carrots
• 1 tablespoon olive oil
• 4 cups low-sodium chicken broth
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 16 ounces potato gnocchi
• 2 cups half and half (or more for extra creaminess)
• 1 cup fresh spinach, roughly chopped

Instructions:

1. Sauté the Vegetables:
   • In a large pot, heat olive oil over medium heat.
   • Add the celery, onion, garlic, and carrots.
   • Sauté for 2-3 minutes, until the onion becomes translucent.
2. Add the Chicken and Broth:
   • Stir in the cooked chicken, chicken broth, salt, pepper, and thyme.
   • Bring to a boil. Once boiling, gently add the gnocchi and cook for another 3-4 minutes.
3. Simmer the Soup:
   • Lower the heat and let the soup simmer for about 10 minutes.
4. Add the Half and Half and Spinach:
   • Add the half and half and spinach, cooking for an additional 1-2 minutes until the spinach wilts and becomes tender.
   • Taste and adjust seasoning with more salt and pepper if needed.
5. Serve:
   • Serve hot and enjoy!

Notes:

• For extra richness, substitute 1 cup of half and half with heavy cream for an even creamier soup.

Nutrition