Hearty Chicken Soup with Gnocchi, Bell Pepper, Spinach & Thyme

Directions

1. 1) Shred the chicken from the rotisserie, separating it from skin and bones, then set the meat aside in a small bowl.
2. 2) Rinse and dry the produce; if the spinach is pre-washed, you can skip washing it.
3. 3) On a clean cutting board, dice the celery into small pieces and place them in another bowl.
4. 4) Peel, seed, and dice the bell peppers, then add them to the bowl with the celery.
5. 5) Heat a medium saucepan over medium; while it warms, dice the onion and mince the garlic, adding them to the veggie bowl.
6. 6) When the pan is hot, drizzle in a little oil and swirl to coat the bottom; add the vegetables and cook, stirring occasionally, until softened, about 4–5 minutes.
7. 7) Strip the thyme leaves from the stems and discard the stems; add the shredded chicken, thyme, broth, gnocchi, salt, and pepper to the pan, then bring to a boil.
8. 8) Reduce heat to medium-low and simmer, stirring occasionally, until the gnocchi is tender and flavors meld, about 8 minutes; stir in spinach in batches until wilted, then remove from heat and serve.