1-Step 1: Prepare Your Ingredients Before you turn on the stove, take 10 minutes to prep all your ingredients. Dice the onion, chop the celery, mince the garlic, and shred the carrots. If you haven’t already cooked your chicken, now’s the time. You can grill chicken breasts ahead of time or use leftover cooked chicken from a previous meal. Dice the cooked chicken into bite-sized pieces, about half an inch square, so every spoonful gets a perfect portion of protein.

2-Step 2: Sauté the Vegetables Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers (but before it smokes), add your chopped celery, diced onion, minced garlic, and shredded carrots. Sauté this mixture for 2 to 3 minutes, stirring occasionally, until the onions become translucent and fragrant. You’ll know the vegetables are ready when: * The onions turn from opaque to slightly see-through * The garlic releases its aroma without browning * The celery and carrots begin to soften at the edges

3-Step 3: Add Chicken and Broth Now it’s time to build the soup’s body. Add your cooked, diced chicken (from 3 to 4 boneless skinless chicken breasts) to the pot along with 4 cups of low-sodium chicken broth. Season generously with salt and pepper to taste, and add 1 teaspoon of dried thyme. Stir everything together and bring the mixture to a rolling boil over medium-high heat.

4-Step 4: Cook the Gnocchi Once your broth reaches a boil, gently stir in the 16 ounces of potato gnocchi. Be careful not to splash the hot liquid. Let the soup boil for another 3 to 4 minutes you’ll notice the gnocchi starting to float to the surface, which is a good sign they’re cooking through. Then reduce the heat to a gentle simmer and cook for 10 minutes. During this simmering period, the gnocchi absorbs flavor from the broth while releasing some starch that will help thicken the soup naturally. Give it an occasional gentle stir to prevent any gnocchi from sticking to the bottom of the pot.

5-Step 5: Add Cream and Spinach Here’s where the magic happens. Stir in 2 cups of half-and-half and 1 cup of roughly chopped fresh spinach. Cook for just 1 to 2 additional minutes just until the spinach wilts into the soup and the cream is fully incorporated. The spinach should maintain its bright green color; if it turns dark or muddy, it’s been cooked too long.

6-Step 6: Final Seasoning and Serve Before serving, taste your soup and adjust the seasoning. Add more salt and pepper if needed remember, the flavors should be balanced, with no single element overpowering the others. The cream mellows the saltiness, so don’t be afraid to season assertively. Ladle hot into bowls and consider these optional garnishes: * Freshly grated Parmesan cheese * A sprinkle of fresh thyme leaves * Cracked black pepper * A drizzle of olive oil