Olive Garden Chicken Gnocchi Soup

Ingredients 3-4 boneless skinless chicken breasts - cooked and diced 1 stalk of celery - chopped ½ white onion - diced 2 teaspoons minced garlic ½ cup shredded carrots 1 tablespoon olive oil 4 cups low sodium chicken broth salt and pepper - to taste 1 teaspoon thyme 16 ounces potato gnocchi 2 cups half and half - see note 1 cup fresh spinach - roughly chopped

Instructions Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent. Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes. Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.