Easy Chicken Vegetable soup with Gnocci

3 Tbsp olive oil
1 large onion, chopped
2 large carrots, chopped
2 medium celery stalks, chopped
3 tsp minced garlic
1 large zucchini, chopped
1 1/2 cups mushrooms, chopped
2 extra-large Chicken boulion cubes dissolved in 8 cups water
10 oz can white and dark meat chicken
1 package gnocci (3 cup package), cut each gnocci in half
salt and pepper

heat oil in dutch oven. Add chopped onion, carrot and celery and saute until soft. Add salt and pepper to taste.
Add garlic, zucchini and mushrooms. Continue saute until veggies are soft.
Add chicken boulion/broth and canned chicken. Bring to a boil. Adjust salt and pepper if needed.
Add gnocci (each cut in half) and cook until gnocci floats to the top.

Number of Servings: 8

Recipe submitted by SparkPeople user ANNNET.