Chicken Gnocchi Soup

 2 Tbs Oil

1/2 medium onion, finely chopped

2 ribs celery, finely chopped

1 cup carrots, finely chopped or shredded

1 tsp dried parsley

1 tsp minced garlic

1/2 tsp dried thyme

3/4 tsp salt

1/4 tsp pepper

2 boneless chicken breasts

4 cups chicken broth

3/4 cup heavy cream

1 Tbs cornstarch

3 cups small gnocchi 

1 1/2 cups fresh spinach, roughly chopped

1/4 grated Parmesan cheese

In a large pot add oil, onion, carrots, and celery; cook over medium-high heat until slightly softened.

Add parsley, garlic, thyme, salt, and pepper; stir. 

Add broth and chicken; bring to a boil over medium-high heat. Simmer on medium-low until chicken and vegetables are cooked.

Remove chicken and shred. 

Whisk together heavy cream and cornstarch. Stir in this mixture and the gnocchi into the pot; simmer for 4-5 minutes, until gnocchi is cooked and soup is slightly thickened.

Stir in shredded chicken, spinach, and Parmesan. 

**I used milk instead of heavy cream, and chopped up some already cooked chicken and threw it in at the end. Still worked!

From here