Better than Olive Garden Chicken & Gnocchi Soup

@jaaliyahs

INGREDIENTS Soup: Celery White onion Shredded carrots Bacon Chicken breasts White vinegar 4 cups Unsalted chicken stock 2 cups Heavy cream 1 tsp Minced garlic Cornstarch slurry Gnocchi Baby spinach Thyme leaves Seasonings: Nature’s Seasons seasoning Garlic powder Cajun Paprika Red pepper flakes Sazón tropical seasoning Garlic Bread: ⅓ cup Unsalted butter, melted Italian herbs paste French bread Shredded mozzarella cheese Red pepper flakes PREPARATION 1. Preheat the oven to 400°F (200°C). 2. Prepare the soup: Chop the celery, onion, and carrots; set aside. 3. Chop the bacon into small pieces, then cook in a large skillet over medium heat until crispy. Transfer to a plate and set aside. 4. Rinse the chicken with the vinegar, then cut into bite-sized pieces. Season the chicken with desired seasonings and cook in the skillet over medium heat until browned and cooked through. Transfer to a plate and set aside. 5. Make the garlic bread: Combine the melted butter and Italian herbs paste in a small bowl until well combined. Spread the butter mixture onto the French bread. Sprinkle with the mozzarella cheese and red pepper flakes. Bake for 10-15 minutes, until the cheese is melted. 6. In a large pot, add the celery, onion, and carrots. Sauté for 5 minutes. Add the chicken stock and heavy cream; stir well. Add the garlic and cornstarch slurry. Continue cooking until the soup thickens slightly. 7. Add the bacon, chicken, gnocchi, spinach, thyme, and any additional seasonings you’d like. Simmer on low heat for 30 minutes, and enjoy!