• 1 T olive oil
• 1/2 onion, diced
• 1/2 carrot, finely shredded
• 1 stalk celery, finely diced
• 4 c water
• 4 chicken bullion cubes
• 1/4 t dehydrated minced garlic
• 2 chicken breasts, cubed
• 1.5 c heavy whipping cream
• 1 t dried thyme leaves
• 1 t salt
• 1/2 t pepper
• 16 oz package potato gnocchi
• 2 c fresh spinach (stems removed), chopped
• 1 T cornstarch

Saute the onion, celery, garlic, and carrot in olive oil over medium heat until onion is translucent. Add water, bullion cubes, and minced garlic. Boil until bullion is completely dissolved. Add chicken and continue to boil until chicken is cooked almost completely. Add cream, thyme, salt, and pepper. Return to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.

Add spinach and cook for another 1-2 minutes until spinach is wilted. In a small container, make a slurry with the cornstarch and 2 tablespoons of water. Heat the soup to boiling and add the cornstarch slurry to thicken. Enjoy!