Olive Garden Copycat Chicken and Gnocchi Soup

Melt 1/2 stick of unsalted butter and 1 tablespoon of olive oil in a large pot.

Add diced onion and chopped celery, mixing on medium heat for about 2 minutes until onions are translucent.

Add minced garlic and 1/2 teaspoon of salt, mixing for about 30 seconds until fragrant.

Add 1/4 cup of all-purpose flour and mix until well blended.

Add 1 quart of half-and-half and bring heat to medium-high, letting it come to a simmer until it thickens slightly.

Once thickened, add 32 ounces of chicken broth and cook together for a few minutes before adding spices.

Add 1/2 teaspoon thyme, 1/2 teaspoon dry parsley, and 1/2 teaspoon nutmeg, mixing well.

Add 1 cup of shredded carrots and mix in.

Boil 16 ounces of potato gnocchi for 3-4 minutes, then add to the soup in batches, ensuring they don't stick together.

Add 1 1/4 cups of cooked chopped chicken and mix in, letting it cook together for a few minutes.

Add 1/2 cup of shredded Parmesan cheese and mix until completely melted.

Add 1 teaspoon of salt (to taste) and mix in.

Add 1 1/2 cups of baby spinach and mix in for about 2 minutes until cooked.

Equipment Needed

Spice Level: