– olive oil – white onion – cloves of garlic – shredded carrots – celery – chicken broth
– black pepper – chicken breasts – gnocchi – baby spinach – heavy cream
– dried thyme, oregano, and basil – salt
In a large stockpot or Dutch oven, heat olive oil over medium heat. Saute onion soft and translucent; add the garlic and cook 1-2 minutes more, until garlic is fragrant.
Add carrots and celery; saute 2-3 minutes longer. Add chicken broth, thyme, oregano, basil, salt, and pepper to the pot and bring to a boil.
Add the chicken and gnocchi and cook on low heat, covered, for 10 minutes.
Stir in the spinach and heavy cream. Once the spinach wilts (1-2 minutes), the soup is ready to serve.
Stir the soup, season with salt and pepper to taste, and serve.