Copycat Olive Garden's Chicken & Gnocchi Soup

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 1/2 cups chopped yellow onion
• 3/4 cup sliced celery
• 2 tablespoons minced garlic
• 2 teaspoons fresh thyme leaves
• 5 cups lower-sodium chicken broth
• 3/4 cup matchstick carrots
• 1/2 teaspoon ground pepper
• 1/8 teaspoon salt
• 1 (14 ounce) bone-in chicken breast, skin removed
• 1 (12 ounce) package refrigerated potato gnocchi
• 3 cups baby spinach, coarsely chopped
• 1/2 cup half-and-half
• 2 tablespoons cornstarch

Instructions

1. Heat 3 tablespoons oil in a large Dutch oven over medium heat. Add 1½ cups onion and ¾ cup celery; cook, stirring occasionally, until softened, about 5 minutes. Stir in 2 tablespoons garlic and 2 teaspoons thyme; cook, stirring often, until fragrant, about 1 minute. Stir in 5 cups broth, ¾ cup carrots, ½ teaspoon pepper, ⅛ teaspoon salt and 14 ounces chicken; bring to a boil over medium-high heat. Reduce heat to medium to maintain a simmer; cook, flipping the chicken occasionally, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 15 to 20 minutes. Transfer the chicken to a plate.
2. Stir 12 ounces gnocchi into the simmering soup; cook, stirring occasionally, until tender, about 5 minutes. Meanwhile, using 2 forks, shred the chicken into bite-size pieces. Return the shredded chicken to the pot. Add 3 cups spinach; stir until the spinach is wilted, about 1 minute.
3. Whisk ½ cup half-and-half and 2 tablespoons cornstarch together in a liquid measuring cup. Drizzle the mixture into the soup; cook, stirring constantly, until slightly thickened, about 2 minutes.