Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 0.5 cup celery, thinly sliced
  • 1 cup carrots, shredded
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups cooked chicken breast, shredded
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 2 cups half-and-half
  • 2 tbsp cornstarch
  • 16 oz potato gnocchi
  • 2 cups fresh baby spinach, roughly chopped

Instructions:

  1. Place a large heavy-bottomed pot or Dutch oven over medium heat and add the olive oil. Once shimmering, add the diced onion, celery, and shredded carrots. Sauté for 5–7 minutes until the onions are translucent and the carrots have softened.
  2. Stir in the minced garlic and cook for 30 seconds until fragrant and nutty.
  3. Pour in the chicken broth, shredded chicken, thyme, and black pepper. Bring the mixture to a gentle boil, then reduce heat to a simmer.
  4. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Slowly whisk the half-and-half and the cornstarch slurry into the simmering soup. Let the liquid simmer for 3–5 minutes until it thickens enough to coat the back of a spoon.
  5. Add the potato gnocchi to the simmering broth. Cook according to the package directions (typically 3–4 minutes) until the gnocchi float to the surface.
  6. Turn off the heat and fold in the chopped baby spinach. Stir until the leaves are just wilted and vibrant green. Season with salt to taste and serve immediately.