Start by gathering all your ingredients. In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, shredded carrots, and minced garlic to the pot. Sauté these vegetables in the hot oil until the onion becomes translucent, which should take around 5 minutes.
Next, incorporate the cubed chicken and pour in the chicken broth. Bring the mixture to a gentle simmer. Add the mini potato gnocchi to the soup, allowing them to cook until they float to the top, approximately 3 to 4 minutes. Introduce the baby spinach leaves and stir them in, cooking until they wilt, which will take about 3 minutes.
In a measuring cup, whisk together the cornstarch and cold water until smooth if you prefer a thicker soup. Add this mixture to the pot along with the half-and-half cream. Continue to cook the soup, stirring occasionally, until it thickens slightly, which should be around 5 minutes. Season to taste with salt and freshly ground black pepper before serving.
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