3 Tbsp butter 2 Tbsp olive oil
3/4 onion, diced 1/2 C carrots, diced
1/2 C celery, diced 4 cloves garlic, minced
Coarse salt & black pepper 1/3 C flour
4 C chicken broth 1.5 C Half & Half
2 C cooked white chicken, shredded*
1 lb potato gnocchi 3 C fresh baby spinach
1 Tbsp chopped fresh basil Fresh Parmesan or Romano
In a large Dutch oven, heat oil and butter over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper. Cook until tender over medium-low about 10 minutes, stirring often.
Sprinkle the flour into the pot and stir into vegetables. Cook 3 minutes, stirring often. Stir in the chicken broth 1 cup at a time, followed by the half & half.
Add the cooked chicken. Bring to a simmer and maintain for 20 minutes stirring often. Stir with salt and pepper to taste.
Cook the gnocchi separately according to package directions. Add to the soup along with the spinach. Simmer until spinach wilts. Stir in basi. Serve with grated cheese.
Tastes just like the Olive Garden version — so perfect for a cold winter night.