Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups cooked chicken, shredded
• 1 package, 16 oz potato gnocchi
• 2 cups fresh spinach
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish, optional

Directions

• Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened. Incorporate the minced garlic and cook for an additional minute until fragrant.
• Mix in the diced carrots and celery and continue to cook until the vegetables are starting to soften, roughly 5 minutes. Stir in the dried thyme and basil to enhance the flavor.
• Add the chicken broth to the pot and bring the mixture to a gentle simmer. Allow it to cook for about 10 minutes to let the flavors develop fully.
• Stir in the heavy cream, returning the mixture to a gentle simmer. Add the shredded chicken and potato gnocchi, cooking for another 5-7 minutes or until the gnocchi rise to the surface and become tender.
• Gently toss in the fresh spinach and cook for an additional 2 minutes until wilted. Season generously with salt and pepper according to taste.
• Serve steaming hot, garnished with grated Parmesan cheese and fresh parsley if desired.

Photos