Creamy Chicken Gnocchi Soup

INGREDIENTS:

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups chicken broth
2 cups cooked chicken, shredded
1 cup half-and-half or heavy cream
1 package (16 oz) potato gnocchi
2 cups fresh spinach, chopped
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

DIRECTIONS:

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes until the vegetables are tender.
Stir in the dried thyme, dried basil, and dried oregano. Cook for 1 minute until fragrant.
Pour in the chicken broth and bring to a boil.
Reduce the heat and add the shredded cooked chicken. Simmer for 10 minutes to allow the flavors to meld.
Stir in the half-and-half or heavy cream, and bring the soup back to a gentle simmer.
Add the potato gnocchi to the pot and cook according to package instructions, usually about 3-5 minutes until they float to the top.
Stir in the chopped fresh spinach and cook until wilted, about 2 minutes.
Season with salt and pepper to taste.
Garnish with chopped fresh parsley before serving.