PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/chicke...

Ingredients
2 tablespoons oil
½ medium onion finely chopped
2 ribs celery finely chopped
1 cup carrot matchsticks (or finely chopped carrots)
1 teaspoon dried parsley
1 teaspoon minced garlic
½ teaspoon dried thyme
¾ teaspoon salt
¼ teaspoon pepper
2 boneless skinless chicken breasts
4 cups low sodium chicken broth
¾ cup heavy cream
1 tablespoon corn starch
3 cups small gnocchi (500g)
1 ½ cups fresh spinach roughly chopped
¼ cup grated Parmesan cheese

Instructions
In a large dutch oven or soup pot, add oil and cook onion, celery and carrots over medium-high heat until slightly softened.
Add parsley, garlic, thyme, salt and pepper and stir.
Add broth and chicken breasts and bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer until vegetables are tender and chicken reaches an internal temperature of 165 degrees F, about 12-15 minutes.
Remove chicken breasts to a cutting board to shred. Whisk together cream and corn starch and stir into the soup with the gnocchi. Let simmer for 4-5 minutes until gnocchi is tender and soup is slightly thickened.
Stir in shredded chicken, spinach and Parmesan. Adjust seasonings to taste. Serve.