Ingredients

2 Tbsp olive oil or butter

1 lb boneless, skinless chicken breasts (or thighs), diced

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

6 cups chicken broth

1 cup half-and-half (or heavy cream for richer)

16 oz potato gnocchi (store-bought or homemade)

2 cups fresh spinach, chopped

1 tsp Italian seasoning

½ tsp thyme

Salt & black pepper, to taste

½ cup grated Parmesan cheese


Instructions

1. Cook chicken: In a large pot, heat oil over medium heat. Add chicken, season with salt & pepper, and sauté until golden and cooked through. Remove and set aside.


2. Sauté veggies: In the same pot, add onion, carrots, celery, and garlic. Cook 4–5 minutes until softened.


3. Add broth & seasonings: Stir in chicken broth, Italian seasoning, and thyme. Bring to a gentle boil.


4. Add gnocchi & chicken: Drop gnocchi into the simmering broth along with cooked chicken. Simmer 3–4 minutes until gnocchi float.


5. Finish creamy: Stir in half-and-half and Parmesan. Add spinach last and simmer 2 minutes until wilted.


6. Serve warm with crusty bread or garlic toast.