Chicken Gnocchi Soup

By cam_46

Olive Garden copy

Ingredients

• 4 Tbl (1/2 stick) butter
• 1 Tbl extra virgin olive oil
• 1 C finely sliced onion
• 1/2 C finely diced celery
• 2 garlic cloves, minced
• 1/4 C all purpose flour
• 1 quart half/half
• 2 (14 oz each) cans chicken broth
• Salt
• 1/2 tsp dried thyme
• 1/2 tsp dried parsley flakes
• 1/4 tsp ground nutmeg (optional)
• 1 C finely shredded carrots
• 1 C coarsely chopped fresh spinach leaves ( I use frozen)
• 1 C diced cooked chicken breast ( you can use rotisserie chicken)
• 1 (16 oz) pkg ready - to - use gnocchi

Preparation

Step 1

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, & garlic and cook, stirring occasionally, unti the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half/half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in the 1/2 tsp salt, the thyme, parsley, nutmeg, carrots, spinach, chicken & gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.