Chicken and Gnocchi Soup

Bahan-bahan (8 porsi)

• 1 tablespoon extra-virgin olive oil
• 1 ½ pounds boneless, skinless chicken breast (diced)
• 1 ½ teaspoons kosher salt (divided)
• 2 tablespoons unsalted butter
• 3 medium carrots (scrubbed or peeled and 1/4-inch diced)
• 2 stalks celery (halved lengthwise and cut 1/2-inch thick)
• 1 small yellow onion (finely chopped)
• 2 (12-ounce) cans low-fat evaporated milk (divided)
• 2 tablespoons cornstarch
• 2 teaspoons Italian seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning (optional)
• 1/4 teaspoon celery salt
• 1/4 teaspoon ground black pepper (plus additional cracked black pepper for serving)
• 3 cloves garlic (minced (about 1 tablespoon))
• 4 cups low sodium chicken broth (plus additional to thin the soup if needed)
• 2 pounds potato gnocchi (2 packages; about 4 cups)
• 4 ounces fresh baby spinach (roughly torn or chopped (about 4 big handfuls))
• Grated parmesan cheese
• Chopped fresh parsley