Olive Garden Chicken & Gnocchi Soup

Ingredients:

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

Directions:

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.

Notes

For even more creamy richness, swap one cup of the half and half for heavy cream.
Thanks to our friends at Le Creme De La Crumb for this great recipe!