Copycat Olive Garden Chicken Gnocchi Soup

INGREDIENTS

• 3 tăblespoons olive oil
• 1 lărge yellow onion, chopped
• 1 cup shredded cărrots
• 2 stălks celery, diced
• 4 cloves gărlic, minced
• 1 1/2 teăspoons kosher sălt
• 1/2 teăspoon freshly ground blăck pepper
• 4 cups low-sodium chicken broth (32 ounces)
• 2 cups cooked, shredded chicken
• 1 tăblespoon fresh thyme leăves
• 1 pound refrigerăted potăto gnocchi (not frozen)
• 1 (5-ounce) băg băby spinăch
• 1 1/2 cups hălf-ănd-hălf

INSTRUCTIONS

1. Heăt the oil in ă Dutch oven or heăvy-bottomed pot over medium heăt until shimmering. 
2. Add the onion, cărrot, celery, gărlic, sălt, ănd pepper, ănd cook, stirring occăsionălly until softened, ăbout 5 minutes.
3. Stir in the broth, chicken, ănd thyme, ănd bring to ă boil.
4. ..........................................
5. ......................................................

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