Olive garden Gnocchi Soup (copycat)

I found this recipe on Pintrest and I got the motivation to cook it from my Mother in law. It took me about 2 hours to cook cause I boiled the chicken and I doubled the recipe. Also you might want to do exactly what it says and what it calls for.

What you'll need:

• 2 Tbsp Olive Oil
• 3/4 C onion, diced
  
• 1/2 C carrots, diced
• 1/2 C celery, diced
• 4 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1/3 C flour
• 4 C chicken broth
• 1 1/2 C fat-free half and half
• 2 C cooked chicken breast, shredded
• 1 (8oz) package potato gnocchi
• 3 C fresh baby spinach, stems removed
• 1 Tbsp fresh basil, chiffonade into thin ribbons
• Fresh grated parmesan for serving

What to do:

1. In a large pot fill it with water and boil chicken till done, or you can just cut it up and cook it. I like boiling it cause it makes it tender and juicy.
2. In another large pot (I used my magnalite pan) add onion, carrots, celery, and garlic; season with salt and pepper and cook until tender firm, stirring. (approx 10 minutes)
3. Sprinkle flour over vegetables, cook 3 minutes, stirring often.
4. Slowly stir in chicken broth 1 C at a time, stirring constantly.
5. Add the half and half, chicken, and simmer for 20 minutes, stirring often.
6. In an additional sauce pan cook gnocchi according to package directions.
7. Add gnocchi to soup with spinach, stir in.
8. Cook spinach until slightly wilted, add basil, stir.
9. Serve garnished with shredded parmesan.