Copycat Olive Garden Chicken Gnocchi Soup

• Meat

  • 1 1/2 cups Chicken breast, cooked

• Produce

  • 1 cup Carrots
  • 1/2 cup Celery
  • 2 Garlic cloves
  • 3/4 cup Onion
  • 1 cup Spinach, fresh leaves
  • 1 tbsp Thyme, fresh

• Canned Goods

  • 1 14 oz. can Chicken broth

• Pasta & Grains

  • 1 (16 oz. package Potato gnocchi

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 2 cups Half and half

Found on thecozycook.com

Description

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• ¾ cup onion, diced
• ½ cup celery diced
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 2 cups half-and-half (equivalent of 1 pint)
• 1 (14 oz. can) chicken broth. (For a thinner soup, use 2 cans)
• 1 Tablespoon fresh thyme
• 1 cup shredded carrots
• 1 cup fresh spinach leaves, chopped
• 1 + ½ cups diced cooked chicken breast (Rotisserie works well)
• 1 (16 oz.) package potato gnocchi (in the pasta isle)
• Salt and pepper to taste

Directions

• In a large pot over medium heat, melt the butter and the olive oil. Add the diced onion, celery, and minced garlic and heat until tender. Mix in the flour to create a roux and cook for another minute.
• Gradually stir in the half and half and chicken broth and let it simmer until it starts to thicken (about 10 minutes).
• Add the thyme, carrots, spinach, chicken, and gnocchi, and simmer for another 5 minutes or under the gnocchi is cooked and the soup has thickened. Add salt and pepper to taste, and serve!