Name: Chicken-Gnocchi Soup
Total time: 50 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 cup chopped onion; 1 medium carrot, halved lengthwise and thinly sliced into half-moons; 1 stalk celery, halved lengthwise and thinly sliced widthwise; 2 cloves garlic, minced; 1 teaspoon dried thyme; ¾ teaspoon salt; ½ teaspoon ground pepper; 4 cups low-sodium chicken broth; 1 (16 ounce) package shelf-stable gnocchi; 2 cups coarsely chopped baby spinach; 2 cups shredded or chopped cooked chicken (10 ounces); ¾ cup heavy cream

Heat oil in a large pot over medium heat. Add onion, carrot and celery; cook, stirring, until the onion is translucent, about 3 minutes. Add garlic, thyme, salt and pepper; cook, stirring, for 1 minute. Add broth and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring once or twice, for 10 minutes. Add gnocchi and spinach; cook until the gnocchi are heated through and the spinach is wilted, about 3 minutes. Add chicken and cream and cook, stirring to combine, until heated through, about 2 minutes.

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Chicken-Gnocchi Soup

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