Recipe: Copycat Olive Garden Chicken Gnocchi Soup

I made this for dinner right after a huge thunderstorm here in Florida.  It is a fantastic soup for a fall day. :)  

Add a salad and/or bread and have a perfect meal!

Copycat Olive Garden Chicken Gnocchi Soup

1/4 cup butter

1 small yellow onion, diced

1 cup carrot, shredded

1 cup celery, thinly sliced

4 cloves minced garlic

1/2 cup all-purpose flour

1 boneless skinless chicken breast, cooked and cut in 1/2-inch pieces

1 cup heavy cream

5 cups chicken broth

1 package potato gnocchi, 16 ounces

1 cup fresh spinach

1 teaspoon fresh thyme

Salt and pepper

Chives, sliced

Step 1: Saute vegetables.

In a Dutch oven, melt 1/4 cup butter. Add onion, carrot, celery, garlic, and a pinch of salt. Stir occasionally for 8 minutes until vegetables soften but still have a bite.

While the vegetables are cooking, bring the chicken stock up to a simmer in a separate pot.

Step 2: Make the roux.

Add flour to the vegetables and stir well for 1 minute. Gradually pour in the simmering stock, whisking constantly. The mixture will begin to thicken. Keep whisking for about 5 minutes.

Add the chicken and gnocchi and cook for another 5 minutes, continuing to stir.

Step 3: Finish with cream and spinach.

Reduce heat to medium-low. Add cream, spinach, and thyme, and mix well.

Taste for seasoning and add salt and pepper as needed. Served garnished with pepper and chives and enjoy!