Chicken and Gnocchi Soup (Olive Garden Copycat)

theslowroasteditalian.com

Lori Martin

2 tablespoons salted butter

2 tablespoons olive oil

1 pound chicken breast , or chicken tenderloin

1 cup yellow onion, diced

2 tablespoons all-purpose flour

½ teaspoon sea salt

½ teaspoon freshly ground pepper

½ teaspoon Italian seasoning

4 cups chicken broth

2 cups milk

32 ounces Gnocchi, (2 packages) or 1 package for a thinner soup

2 cups baby spinach leaves, rinsed and pat dry

1 cup grated carrots

1 cup heavy cream

fresh parsley for garnish, optional

Directions at theslowroasteditalian.com

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