Homemade Copycat Olive Garden Chicken Gnocchi Soup Recipe - Make, Take, Bake

Ingredients

• 2 cups (shredded chicken) cooked
• 1 pound (454 g) refrigerated potato gnocchi (not frozen)
• 4 cups (32 oz / 946 ml) low-sodium chicken broth
• 1 1/2 cups (360 ml) half-and-half
• 3 tbsps olive oil
• 1 large yellow onion (chopped)
• 2 stalks celery (diced)
• 1 cup shredded carrots
• 4 cloves garlic (minced)
• 1 5-oz bag baby spinach
• 1 tbsp fresh thyme leaves
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper