Chicken and Gnocchi Soup

1 tablespoon olive oil

1 small onion, diced

3 stalks celery, diced

3 cloves garlic, minced

2 carrots, shredded

1 pound cooked, cubed chicken breast

4 cups chicken broth

1 (16 ounce) package mini potato gnocchi

1 (6 ounce) bag baby spinach leaves

1 tablespoon cornstarch

2 tablespoons cold water

2 cups half-and-half cream

salt and ground black pepper to taste

Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.

Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.

Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.