Olive Garden Chicken Gnocchi Soup

3-4 chicken breasts, cooked and diced 4 cups chicken stock 2 cups half and half 1 stalk celery, small dice 1 garlic clove chipped 1/2 cup shredded carrots (I do about 1 cup) 1/2 onion diced (I use one large) 1 cup fresh spinach chopped (I use more) 1 tbsp olive oil 1 tsp thyme (I add more once cooked to taste) salt and pepper 16 ournces potato gnocchi (I make my own much nicer) 1 tbsp corn starch

1. Saute the onion, celery, garlic, carrot in oil over meadium heat until onion is translucent 2. Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling then add gnocchi. Gently boil for 4 minutes then turn down to simmer for 10 minutes. 3. Add spinach and cook for another 2-3 minutes until wilted. 4. Heat to boiling and add cornstarch dissolved in 1-2 tbsp water if you want a thicker soup 5. Ladle into bowls and serve

I add more veggies to make a healthier thicker soup.