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Chicken and Gnocchi Soup

Ingredients

• 3-4 boneless skinless chicken breasts, cooked and diced
• 1 stalk of celery, chopped
• 1/2 white onion, diced
• 2 tsp of minced garlic
• 1/2 cup of shredded carrots
• 1 tbsp of olive oil
• 4 cups of low sodium chicken broth
• salt and pepper, to taste
• 1 tsp of thyme
• 16 oz of potato gnocchi
• 2 cups of half and half, see note
• 1 cup of fresh spinach, roughly chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent
2. Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in the gnocchi. Boil for 3-4 minutes before reducing heat to a simmer and cooking for 10 minutes.
3. Stir in half and half, and spinach and cook for another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.

Note

Milk: For even more creamy richness, swap one cup of the half and half for heave cream.