Olive Garden Gnocchi Soup

Ingredience

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

1 cup fresh spinach, roughly chopped

Pokyny

1. Heat olive oil in large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.

2. 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.

3. 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.