Olive Garden Chicken Gnocchi Soup

By Tom421

Ingredients

• 4 tablespoons (1/2 stick) butter
• 1 tablespoon extra virgin olive oil
• 1 cup finely diced onion
• 1/2 cup finely diced celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 quart half-and-half
• 2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
• Salt to taste
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup finely shredded carrots
• 1 cup coarsely chopped fresh spinach leaves
• 1 cup diced cooked chicken breast (you can use a rotisserie chicken)
• 1 (16-ounce/500g) package ready-to-use gnocchi

Details

Servings 1
Adapted from recipesecrets.net

Preparation

Step 1

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