Ingredients

• 1 tablespoon olive oil
• 1 small onion , diced
• 3 stalks celery , diced
• 3 cloves garlic , minced
• 2 carrots , shredded
• 1 pound cooked , cubed chicken breast
• 4 cups chicken broth
• 1 , 16 ounce
• 1 , 6 ounce
• 1 tablespoon cornstarch , Optional
• 2 tablespoons cold water , Optional
• 2 cups half-and-half cream
• salt and ground black pepper to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Cook carrots, celery, onion, and garlic in hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.
3. 3 Stir gnocchi into soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach and cook until wilted, about 3 minutes.
4. 4 Whisk cornstarch into cold water in a measuring cup until smooth. Stir the cornstarch mixture and half-and-half into soup. Cook until soup thickens slightly, about 5 minutes. Season with salt and pepper.

Nutrition per serving