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Export 15 ingredients for grocery delivery
In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
Add parsley, garlic, thyme, salt and pepper and stir.
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.
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.
Stir in spinach and Parmesan and serve.