A comforting and creamy chicken and gnocchi soup with a delightful blend of flavors.
Heat the olive oil in a large pot over medium heat.
Using olive oil adds a subtle fruity flavor to the base of the soup.
Add the diced onion, celery, and carrot to the pot and sauté until the onion becomes translucent.
Cut the vegetables into uniform pieces for even cooking.
Stir in the minced garlic and cook for an additional minute.
Be careful not to burn the garlic as it can turn bitter.
Add the chicken breasts, water, thyme, and a pinch of salt and pepper to the pot. Bring to a boil.
Ensure the chicken is fully submerged in the liquid for even cooking.
Reduce the heat to a simmer and cook until the chicken is fully cooked, about 15 minutes.
Check the chicken's doneness by cutting into the thickest part; it should be white and opaque.
Remove the chicken from the pot, shred it using two forks, and return it to the pot.
Shredding the chicken allows it to absorb more flavor from the soup.
Add the gnocchi to the pot and cook until they float to the surface, about 3 minutes.
Floating gnocchi indicate they are cooked through.
Stir in the half-and-half and spinach, cooking until the spinach wilts.
Adding the spinach at the end preserves its vibrant color and nutrients.
If a thicker soup is desired, dissolve the cornstarch in a small amount of water and stir it into the soup. Cook until thickened.
Mixing the cornstarch with water prevents clumping when added to the soup.
Serve the soup hot in bowls and enjoy!
Garnish with freshly grated Parmesan cheese for an extra touch of flavor.
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