3–4 boneless, skinless Chicken Breasts, cooked and diced
1 stalk Celery, chopped
1/2 White Onion, diced
2 tsp Minced Garlic
1/2 cup Shredded Carrots
1 Tbsp Olive Oil
4 cups Low-sodium Chicken Broth
Salt & Pepper, to taste
1 tsp Thyme
16 oz Potato Gnocchi
2 cups Half-and-half
1 cup Fresh Spinach, roughly chopped
Instructions:
Sauté vegetables Set Claypot Cooker to Sauté HIGH. Heat olive oil, then add celery, onion, garlic, and carrots. Cook until onion turns translucent, 2–3 minutes.
Build broth Add chicken, chicken broth, salt, pepper, and thyme. Bring to a gentle boil.
Cook gnocchi Add gnocchi directly into simmering broth. Boil 3–4 minutes, then switch to Sauté LOW and simmer 10 minutes.
Finish with cream and greens Pour in half-and-half and add spinach. Stir and cook 1–2 minutes, until spinach wilts.
Serve Taste and adjust seasoning if needed. Ladle into bowls and enjoy creamy, comforting soup.
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