Ingredients

Units Scale

1 Tbsp. olive oil
2 carrots, cut into thin 1-in. long sticks*
2 ribs of celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp. dried thyme
1/2 tsp. salt, plus more to taste
1/2 tsp. pepper, plus more to taste
4 cups low-sodium chicken stock or broth
1 lb. raw boneless skinless chicken breasts, cut into 1/2-in. pieces**
1 lb. fresh, frozen, or shelf-stable gnocchi (thawed if frozen)
4 cups baby spinach leaves
2 cups half and half
1/4 cup shredded Parmesan cheese

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Instructions

In a large pot or Dutch oven, heat the oil over medium-high. Add the carrot, celery, and onion, and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes.
Stir in the garlic, thyme, salt, and pepper, and cook while stirring for 30 seconds.
Add the broth and the chicken. Increase the heat to high, and bring to a boil, stirring occasionally (but do put the lid on the pot in between stirs so it heats up quickly).
Add the gnocchi and bring the pot back up to a boil. Reduce heat to a simmer and cook until gnocchi and chicken are cooked through, 2-3 minutes.
Stir in the half and half and the spinach. Continue to cook stir until the spinach is wilted, 1-2 minutes. Taste and add more salt and pepper, if desired.
Ladle into bowls and garnish with the Parmesan cheese.

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Notes

*Or use 1 cup shredded carrots.

**You can alternatively use raw boneless skinless chicken thighs cut into 1/2 inch pieces, or a combination of breast and thigh. Or, you can use already-cooked chicken instead. 2 cups of chopped cooked chicken is what you need, but just wait to add it until you add the gnocchi.