3chicken breastscooked and shredded (or use rotisserie chicken)
4cupschicken stock
1pintheavy cream
½teaspoondried thyme
½teaspoonKosher salt
⅛teaspoonpepper
16ouncepackage mini potato gnocchi
1-2cupsspinach, chopped
Instructions
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 while warm!
Notes
Substitutions: Swap kale for spinach, or use gluten-free gnocchi if needed (DeLallo and Trader Joe's make great gluten-free versions). Storage: This soup will keep in the refrigerator for about 3-4 days.