Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 stalks celery, diced
• 3 cloves garlic, minced
• 2 carrots, shredded
• 1 pound cooked chicken breast, cubed
• 4 cups chicken broth
• 1 (16-ounce) package mini potato gnocchi
• 1 (6-ounce) bag baby spinach
• 1 tablespoon cornstarch (optional)
• 2 tablespoons cold water (optional)
• 2 cups half-and-half
• Salt and ground black pepper, to taste

Instructions

1. Sauté the Vegetables
   • Heat olive oil in a large pot over medium heat.
   • Add diced onion, celery, carrots, and minced garlic.
   • Cook for about 5 minutes until the onion becomes translucent.
2. Simmer the Soup
   • Stir in the cooked chicken and chicken broth.
   • Bring the mixture to a gentle simmer.
3. Cook the Gnocchi
   • Add gnocchi to the pot and let them cook for 3–4 minutes until they start floating.
4. Add Spinach
   • Stir in the baby spinach and cook for about 3 minutes until wilted.
5. Thicken the Soup (Optional)
   • If a thicker soup is desired, whisk cornstarch with cold water until smooth.
   • Stir the cornstarch mixture into the soup along with the half-and-half.
   • Continue cooking for 5 minutes until the soup thickens slightly.
6. Season and Serve
   • Add salt and pepper to taste.
   • Serve hot and enjoy!

• Using Leftover Chicken: This recipe is perfect for leftover rotisserie or baked chicken. If cooking fresh chicken, bake seasoned tenders at 350°F (175°C) for 20–30 minutes until fully cooked.
• Where to Find Gnocchi: Look for gnocchi in the pasta section of your grocery store.

Nutrition