3chicken breastscooked and shredded (or use rotisserie chicken)
16ounces mini potato gnocchi(1 package)
Heat the oil in a large pot over medium heat. Add the onion, carrots, celery and garlic and cook for 3 to 5 minutes, or until the onions are translucent. Add the chicken, chicken stock, whipping cream, salt, pepper and thyme. Heat to boiling and then add the gnocchi. Gently boil for 4 minutes, then turn down and simmer for 10 minutes, or until it has reached desired thickness.
Add spinach and cook for another 1-2 minutes, or until the spinach has wilted. Salt and pepper to taste.
Enjoy chicken gnocchi soup while warm!
Make sure to chop the vegetables before getting started :)