Restaurant-Style Chicken And Gnocchi Soup

• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 onion, finely chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, finely chopped
• 1/4 cup all-purpose flour
• 1 (32 ounce) carton chicken broth, or to taste, divided
• 1 (16 ounce) package gnocchi
• 2 skinless, boneless chicken breast halves, cubed
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 cup shredded carrots
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1 quart half-and-half
• salt and ground black pepper to taste

1. Heat butter and olive oil in a saucepan over medium-high heat. Saute onion, celery, and garlic until onion is translucent, about 5 minutes. Whisk in flour and stir until the mixture becomes thick and light golden brown, about 2 minutes. Remove from heat.
2. Bring 2 cups chicken broth to a boil in a pot. Cook gnocchi in the boiling broth until they float to the top, 2 to 4 minutes. Transfer gnocchi to a plate and reserve the broth in the pot. Place chicken in the broth and return it to a boil. Cook until chicken is no longer pink inside, about 7 minutes. Transfer chicken to a plate.
3. Stir spinach, carrots, parsley, and thyme into the saucepan with the flour mixture and place over medium heat. Stir in half-and-half and bring to a boil. Cook until starting to thicken, about 3 minutes. Add 2 cups chicken broth. Bring back to a boil and simmer until soup is thick and smooth, 10 to 15 minutes.
4. Stir gnocchi and chicken into the soup and season with salt and pepper.

butter, olive oil, onion, celery, garlic, allpurpose, chicken broth, skinless, carrots, parsley flakes, thyme, salt

Taken from www.allrecipes.com/recipe/262966/restaurant-style-chicken-and-gnocchi-soup/ (may not work)