Step 1

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the frozen cauliflower gnocchi. Sauté until they begin to turn golden brown, about 4 minutes. Remove the gnocchi from the pan and set aside.

Step 2

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the celery, onion, and garlic, and sauté until tender, about 5 minutes.

Step 3

Add the carrots and Pacific Foods® Organic Free Range Chicken Broth and bring to a boil. Reduce heat to medium-low and add the pepper, salt, thyme, half-and-half, spinach, and chicken. Simmer until the spinach is wilted and chicken is warmed through, about 10 minutes.

Step 4

Add the gnocchi to the soup and stir to combine.

Step 5

Ladle the soup into serving bowls and garnish with parsley.

Step 6

Enjoy!