Creamy Chicken Gnocchi Soup Simple and Flavorful Delight

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 pound boneless, skinless chicken breast, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 package (16 oz) potato gnocchi
• 2 cups fresh spinach
• 1 teaspoon dried thyme
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3-4 minutes.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add diced carrots and celery to the pot, cooking for 5 more minutes until slightly softened.
4. Incorporate the diced chicken breast, cooking until browned, around 5-6 minutes.
5. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let simmer for about 10 minutes.
6. Stir in the heavy cream and bring back to a gentle simmer.
7. Add the potato gnocchi and cook according to package directions, usually about 3-4 minutes until they float to the surface.
8. Toss in the fresh spinach and dried thyme, cooking for an additional 2 minutes until the spinach wilts.
9. Season with salt and pepper to taste, adjusting as necessary.
10. Ladle the soup into bowls and garnish with chopped fresh parsley before serving.