1-Getting Started: Prep Your Ingredients First off, take a moment to prepare everything. Shred or dice your 3-4 boneless, skinless chicken breasts since they’re already cooked this saves time and lets you focus on the flavors. Wash and chop your 1 stalk of celery, dice the ½ white onion, mince the 2 teaspoons of garlic, and shred the ½ cup of carrots. Having these lined up makes the process feel less rushed and more enjoyable, just like chatting with a friend in the kitchen.

2-Cooking the Base: Once prepped, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the celery, onion, garlic, and carrots, and sauté them for 2-3 minutes until the onions turn translucent. This step really brings out the veggies’ natural sweetness and sets the foundation for the soup’s rich taste. It’s amazing how a few minutes can make such a difference in flavor. Next, toss in the diced chicken, 4 cups of low sodium chicken broth, salt and pepper to taste, and 1 teaspoon of thyme. Bring this mixture to a boil, letting the aromas fill your kitchen it’s like a warm hug on a chilly day. For those curious about potato gnocchi’s role, remember it’s the star that adds that soft, comforting texture we all love.

3-Adding the Gnocchi and Finishing Touches: Stir in the 16 ounces of potato gnocchi and let it boil for 3-4 minutes until they float to the top, signaling they’re done. Then, reduce the heat and simmer for about 10 minutes to blend the flavors nicely. Finally, pour in the 2 cups of half and half along with the 1 cup of roughly chopped fresh spinach, and cook for another 1-2 minutes until the spinach wilts and turns tender.

4-Adjusting Seasoning: Adjust the seasoning with more salt and pepper if needed, and you’re all set. This step-by-step makes it simple for busy parents or students to nail the recipe without stress.