Ingredients

• 3-4 boneless skinless chicken breasts (cooked and diced )
• 1 stalk of 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 thyme
• 16 ounces potato gnocchi
• 2 cups half and half (see note)
• 1 cup fresh spinach (roughly chopped)
• Notes
• Milk: for even more creamy richness, swap one cup of the half and half for heavy cream.

Directions

• 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 gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes. 
• 3. Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.

Nutrition