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
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.
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.
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.