1-Start by pulling together your ingredients to keep the process smooth and fun.

2-First, heat a large pot over medium and add 1 tablespoon olive oil.

3-Sauté the chopped celery, diced half a white onion, 2 teaspoons minced garlic, and half a cup shredded carrots for 2 to 3 minutes until the onions turn translucent.

4-Next, toss in the 3 to 4 cooked and diced boneless skinless chicken breasts, 4 cups low sodium chicken broth, salt and pepper to taste, and 1 teaspoon thyme.

5-Bring everything to a boil, then gently stir in the 16 ounces potato gnocchi and let it boil for 3 to 4 minutes.

6-After that, reduce the heat and simmer for 10 minutes to let the flavors meld.

7-Finally, stir in the 2 cups half and half (or substitute one cup with heavy cream for extra richness) and 1 cup roughly chopped fresh spinach, cooking for 1 to 2 more minutes until the spinach wilts.

8-Taste and adjust seasoning as needed, then serve hot.

9-Prepare your ingredients by shredding cooked chicken, mincing garlic, and measuring out gnocchi, broth, cream, spinach, and other items for a smooth flow.

10-In a large pot, sauté garlic until fragrant for 1-2 minutes.

11-Pour in broth and add chicken, heating for 5 minutes.

12-Stir in gnocchi and cook as per package.

13-Lower heat, add cream and cheese, then simmer.

14-Finish with spinach and season before serving, adapting for dietary needs like gluten-free options.