Pour in the chicken broth and bring to a gentle simmer.
Stir in the heavy cream and dried thyme. Season with salt and pepper to taste.
4. Cook the Gnocchi:
Add the potato gnocchi to the pot and cook according to the package instructions (typically 2-3 minutes, or until the gnocchi float to the surface).
5. Add the Chicken and Spinach:
Return the cooked chicken to the pot.
Stir in the chopped spinach and let it wilt for 2-3 minutes.
6. Adjust and Serve:
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese for added flavor.
Tips:
Thicker Soup: Stir in 1-2 tablespoons of cornstarch mixed with water during step 3 if you prefer a thicker consistency.
Veggie Additions: Add diced carrots, celery, or mushrooms for extra texture and nutrition.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the gnocchi.
Enjoy your creamy and hearty Chicken and Gnocchi Soup—a cozy dish that feels like a warm hug in a bowl! 🍲🧄