Chicken Gnocchi Soup (Olive Garden)

1 lb. boneless, skinless chicken breasts, cooked and shredded

1 tbsp. olive oil

4 tbsps. butter

¼ cup flour

1 small chopped onion

2 garlic cloves, minced

6 cups chicken broth

2 cups milk

1 cup shredded carrots

1 cup chopped celery

2 tsps. parsley flakes

Salt and pepper for seasoning

16 oz. pkg. mini potato gnocchi

1 cup fresh spinach, chopped

In large Dutch oven, melt butter and olive oil together.

Add onions, carrots, celery and garlic and cook until onions become translucent.

Whisk in flour and let cook for one minute, slowly stir in chicken broth and simmer until it starts to thicken up.

Meanwhile, cook gnocchi according to pkg. directions, drain and set aside.

Add milk to the veggie and chicken broth mix; bring to a boil, stirring in seasonings.

Once at a boil, reduce heat and add gnocchi, spinach and chicken simmering until heated through and thickened.

Note: If the soup is too thin for your liking, add 1 tbsp. cornstarch mixed with 1 tbsp. cold water and stir into your soup until thickened.

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