Ingredients:

1 tbsp. olive oil

1 small onion, diced

3 stalks celery, diced

3 cloves garlic, minced

2 carrots, shredded

1 tsp. thyme

3 cups cooked chicken breast, cubed

4 cups chicken broth, lower sodium

1 (16 oz) package potato gnocchi

1 (6 oz) bag baby spinach leaves, coarsely chopped

1 tbsp. cornstarch

2 tbsp. cold water

2 cups half-and-half cream (fat-free is fine also)

salt and pepper to taste

Directions:

1. Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic and carrots until onion is translucent, about 5-8 minutes. Add thyme and stir in cubed chicken and chicken broth; bring to a simmer.

2. Stir gnocchi into the simmering soup and cook until they begin to float, 3-4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.

3. Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper. Serves: 6

Bon Appetit!