Ingredients

• 1 cup onion, diced
• 1 cup celery, diced
• 2-3 clove garlic, minced
• 1 cup carrot, julienned
• 1 tablespoon olive oil
• 1 ½ pounds chicken breast
• 4 cups chicken stock
• Salt, to taste
• 1 tablespoon chicken bouillon, or to taste
• Freshly ground pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon rosemary, fresh
• 16 oz potato gnocchi
• 2 cups half-and-half
• 1 cup fresh spinach, chopped

Directions

1. Cut the chicken into small pieces. In a large pot, sauté onion, chicken, celery, garlic, and carrot in olive oil over medium heat until the onion is translucent.
2. Shred chicken breast. Add chicken stock, salt, pepper, and thyme. Bring to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down the heat to a simmer for 10 minutes.
3. Add half-and-half and spinach, then cook for another 1-2 minutes until the spinach is wilted.

Notes