Chicken Gnocchi Soup

Step 1

In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.

Step 2

Add parsley, garlic, thyme, salt and pepper and stir.

Step 3

Add chicken breasts (if you prefer, you can add them whole, and shred them after cooking) and broth and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender, about 12-15 minutes.

Step 4

Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.

Step 5

Stir in spinach and Parmesan and serve.