Olive Garden Chicken Gnocchi Soup

copykat.com

Lynn Finn

4 tablespoons (½ stick) butter

1 tablespoon extra virgin olive oil

1 cup finely diced onion

½ cup finely diced celery

2 garlic cloves, minced

¼ 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

½ teaspoon dried thyme

½ teaspoon dried parsley flakes

¼ 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

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