1/4teaspoonblack pepperplus additional cracked black pepper for serving
3clovesgarlicminced (about 1 tablespoon)
4cupslow sodium chicken brothplus additional to thin the soup if needed
2poundspotato gnocchi2 packages; about 4 cups
4ouncesfresh baby spinachroughly torn or chopped (about 4 big handfuls)
Grated parmesan cheese
Chopped fresh parsley
In a Dutch oven or similar large, sturdy pot, heat the olive oil over medium-high. Add the chicken and 1/2 teaspoon salt. Sauté until the chicken is golden brown and cooked through, about 4 minutes. Remove to a plate and set aside.
Reduce the heat to medium and add the butter. As soon as it is melted, add the carrots, celery, and onion. Sauté until the onion is softened, about 5 minutes, adjusting the heat as needed so that it turns translucent but does not brown.
Meanwhile, splash a few tablespoons of evaporated milk into a mixing bowl or large measuring cup. Add the cornstarch and whisk to combine.
To the pot with the veggies, stir in the Italian seasoning, thyme, celery salt, pepper, and garlic. Let cook 30 seconds, until the garlic is fragrant.
Add the cornstarch slurry, remaining evaporated milk, and chicken broth. Reduce heat, partially cover the pot, and let simmer for 10 minutes to thicken.
Stir in the gnocchi. Continue to simmer with the pot partially covered, until the gnocchi is tender and cooked through, about 8 to 10 minutes more.
Remove the pot from the heat. Stir in chicken.
Then, stir in the spinach a few handfuls at a time until it wilts.
Taste and season with additional salt and pepper as desired (the amount of salt you need will vary based on how salty your chicken broth is). If the soup is thicker than you would like, stir additional chicken broth or water as needed to reach your desired consistency. Serve hot with a sprinkle of Parmesan, parsley, and a few cracks of black pepper.
TO STORE: Store leftover soup in an airtight container in the fridge for up to 3 days.
TO REHEAT: Gently reheat soup in a pot on the stovetop over medium-low heat, adding splashes of broth or water as needed to thin the soup. You can also reheat leftovers in the microwave.
TO FREEZE: Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.