Olive Garden Chicken And Gnocchi Soup

• 1 cup chicken breast, cooked and diced (preferably from a rotisserie chicken)
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half-and-half
• 1 (14 ounce) can chicken broth
• 1/2 cup celery, finely diced
• 2 minced garlic cloves
• 1 cup carrot, finely shredded
• 1 cup onion, finely diced
• 1 cup fresh spinach, coarsely chopped
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• freshly grated parmesan cheese, to taste
• 1 lb potato gnocchi (you can buy this in the gourmet section of many supermarkets)

1. Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
2. Cook gnocchi according to package directions.
3. Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.

chicken breast, butter, flour, chicken broth, celery, garlic, carrot, onion, fresh spinach, extra virgin olive oil, thyme, parsley, parmesan cheese, potato gnocchi

Taken from www.food.com/recipe/olive-garden-chicken-and-gnocchi-soup-464238 (may not work)