Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 6 cups chicken broth
- 2 cups cooked chicken (shredded)
- 1 package (16 oz) gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
- to taste salt
- to taste black pepper
- for serving grated Parmesan cheese (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the dried thyme and basil, then pour in the chicken broth. Bring to a boil.
- Once boiling, reduce the heat to a simmer, and add the shredded chicken and gnocchi. Cook for about 5-7 minutes, until the gnocchi float to the top and are tender.
- Stir in the fresh spinach and heavy cream, cooking for another 2-3 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese, if desired.