Ingredients: 

• Chicken (breast about 3-4 pieces) or (chicken thighs 4-5 pieces)
• 5 cups chicken broth (if using bouillon typically it is 1 tsp bouillon for every cup of water)
• 16 oz Gnocchi pasta (if you like gnocchi like I do, I recommend another 16oz)
• 3-4 stalks of celery (chopped to bite size pieces)
• ½ of a white onion (chopped to bite size pieces)
• 3 carrots (chopped to bite size pieces)
• 2 teaspoons minced garlic
• 2 cups half and half
• 3-4 handfuls of fresh spinach
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon of thyme (optional)

Instructions:

1. Add your chicken broth to a medium to large pot. Set on high heat.
2. Cube your chicken breast or thighs into bite size pieces.Place in a heated pan with your oil. You want to get your chicken cooked on all sides but still a bit under done. (That way when it continues to cook when added to the soup it won’t become tough.)
3. As your chicken is cooking, cut up your carrots, celery, and onion.
4. Once your chicken is cooked and your vegetables are cut up, add them into your soup broth (you can add in thyme at this point as well). This should be heating up and coming to a boil soon.   
5. Once your soup comes to a boil add in your gnocchi and let that boil for another 3-5 minutes. Then reduce to a simmer for about 8 to 10 minutes. 
6. After about 5 minutes of simmering add in your spinach and half and half. Let it simmer for the next 5 minutes and you are good to go.