Directions:

• 1.

  In a large pot, heat the oil over medium-high heat until shimmering. Add the onion, carrots, and celery and sauté until tender, about 6 minutes.

• 2.

  Add the garlic and chicken and toss to incorporate, then pour in the chicken stock and season with the salt, garlic powder, onion powder, pepper, and thyme. Bring to a boil and cook for about 10 minutes, until fragrant.

• 3.

  Stir in the half-and-half and gnocchi and cook for 2 minutes, until beginning to thicken slightly.

• 4.

  In a small bowl, whisk together the cornstarch and water.

• 5.

  Reduce the heat to medium-low. Stir in the cornstarch slurry and cook for another 3 minutes, until the soup has thickened. Stir in the spinach, then remove the pot from the heat.

• 6.

  Ladle the soup into bowls and garnish with the Parmesan cheese, then serve immediately.

• 7.

  Enjoy!