Better Than Olive Garden Chicken Gnocchi Soup

Ingredients:

3-4 boneless, skinless chicken breasts, cooked and diced

1 stalk 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

Directions:

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

Add chicken, chicken broth, salt, pepper, and thyme. Bring to a boil, then gently stir in the gnocchi. Boil for 3-4 minutes before reducing heat to a simmer and cooking for 10 minutes.

Stir in half and half and spinach, cooking for another 1-2 minutes until the spinach is tender.

Taste and adjust salt and pepper if needed. Serve warm.

Servings: 6-8