Chicken and Gnocchi Soup Olive Garden Copycat

Ingredients

4 T butter

1 large yellow onion, small diced

1 C celery, small diced

2 garlic cloves, minced

1/4 cup flour

1 quart half and half

3 cups chicken broth

1 1/2 cup carrots, finely shredded

1 cup fresh spinach, roughly chopped

1/4 teaspoon thyme

1/2 teaspoon parsley

1 cup chicken, cooked and diced

Freshly grated Parmesan cheese – for garnish

1 pound package gnocchi

salt & pepper to taste

Instructions

1. In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
2. Sprinkle in the flour and whisk to combine. Cook for 1-2 minutes. Whisk in the flour until there are no more lumps and simmer until thickened.
3. Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. Whisk in the chicken broth and simmer until thickened again, about 2-4 minutes.
4. Add the Carrots, spinach leaves, thyme, parsley, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through.
5. Season with salt and pepper, serve.

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