CHICKEN GNOCCHI SOUP

Bring the mixture to a gentle boil and then simmer until thickened about 10 minutes. Add the fresh thyme, cooked chicken, and potato gnocchi. Simmer for about 5 minutes.
Stir in the spinach, red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted.
NOTES
Pick up an already cooked rotisserie chicken. They are so delicious and easy to cut or shred the day they are cooked or when reheated. I pick them up from Costco frequently.
Cut your onions, celery, and carrots small so they will cook quickly, and you will have dinner on the table in no time.
Other fresh herbs to use include chopped rosemary, parsley, or basil.
If available, purchase frozen gnocchi or fresh gnocchi. It has fewer preservatives and tastes better than dried gnocchi.
Use baby spinach or coarsely chopped spinach and remove long stems.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
To freeze, first cool completely. Then, ladle into zipper freezer bags or a sturdy freezer container. Freeze for up to 3 months. Soups with dairy in them may change consistency when frozen. Thaw in the fridge overnight. It is best to reheat them slowly over low heat.