Creamy Chicken & Gnocchi Soup (Olive Garden Copycat)

I am crazy for this recipe, which I tried at a RS activity.  She referred me to her cooking blog for the recipe: Food, Folks, and Fun.  This soup is great with breadsticks or artisan bread.

Prep time: 10 minutes
Cook time: 25 minutes

4 Tablespoons butter
1 large yellow onion diced
1 cup diced celery
2 large garlic cloves minced
¼ cup all-purpose flour
4 cups half-and-half (or 3 cups milk + 1 cup heavy cream)
3 cups chicken broth
1 ½ cup shredded carrots (I like pre-cut matchstick carrots)
1 cup roughly chopped fresh spinach
½ teaspoon parsley
¼ teaspoon thyme
1 cup chicken cooked and diced or shredded
1 pound package gnocchi
salt & pepper to taste
Freshly grated Parmesan cheese – for garnish

In a large soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent and lightly browned around the edges, about 5-7 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.

Sprinkle in the flour and stir constantly as the flour cooks, about 1-2 minutes.

Slowly whisk in the half and half and simmer until thickened, about 4-6 minutes. 

Whisk in the chicken broth and simmer until thickened again about 2-4 minutes.

Add the carrots, spinach leaves, parsley, thyme, chicken, and gnocchi. Continue to cook until all the ingredients are just heated through.

Season to taste with salt and pepper. Serve with grated Parmesan cheese.