Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in the diced onion, celery, and carrots. Sauté for about 5 minutes. You’ll know it’s done when the veggies soften and the onion turns translucent. This step lays the foundation of flavor for the soup.

Next, add minced garlic and dried thyme to the pot. Give everything a good stir. Let it cook for about a minute until the garlic releases its fragrant aroma. A gentle reminder—don’t let the garlic burn!

Pour in the low-sodium chicken broth. I prefer low-sodium options, as they allow for better control over the seasoning at the end. Bring the mixture to a gentle boil and enjoy the comforting scents wafting through your kitchen.

Once boiling, add the cooked chicken and mini potato gnocchi to the pot. These little pillows of potato goodness will cook quickly, usually needing about 2-3 minutes. Stir gently, letting them sink into the broth.

Time for the magic touch! Lower the heat and stir in the half-and-half cream. This gives the soup a rich texture while keeping it light and healthy. If you like your soup a bit thicker, mix the cornstarch with cold water and add it now.

Finally, toss in the fresh spinach leaves and crushed red pepper flakes. They’ll wilt quickly in the warm soup. Season with salt and pepper to your liking. Taste and adjust seasoning if required.

Ladle the soup into bowls, and voilà! You have a steaming bowl of Healthy Chicken Gnocchi Soup ready to warm your soul. Consider topping it with a sprinkle of freshly grated Parmesan for an extra touch, though this is entirely optional.