Copycat Olive Garden Chicken Gnocchi Soup
1 tablespoon extra-virgin olive oil
1/4 cup (1/2 stick) butter
1/4 cup flour
1/2 cup finely diced celery
1 cup finely diced onion
2 garlic cloves, minced
4 cups half-and-half
1 (12-ounce) package gnocchi
1 cup finely shredded carrots
1 cup diced cooked chicken breast
2 (14-ounce) cans chicken broth (if you enjoy thick soup, use just 1 can)
1 cup coarsely chopped fresh spinach
1/2 teaspoon salt, plus more if needed
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon grated nutmeg (optional)
Heat the olive oil and butter in a large saucepan over medium heat. Add the onion, celery, and garlic and saute until the onion becomes translucent. Whisk in the flour to make a roux. Let the flour mixture cook for about a minute and then stir in the half-and-half.
Cook the gnocchi according to the package directions. Drain and set aside.
Meanwhile, add the carrots and chicken to the roux. Once the mixture has thickened, stir in the chicken broth. When the mixture thickens again, add the cooked gnocchi, spinach, and seasonings; simmer the soup over medium-low heat until it is heated through. Taste and adjust the seasoning with more salt if needed.
*You can find dried gnocchi in the pasta section of most grocery stores
Recipe found here: https://www.considerable.com/entertainment/hobbies/copykatcoms-olive-garden-chicken-gnocchi-soup-recipe/