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Ingredients

¼ cup butter ½ cup minced celery 1 tablespoon onion powder ¼ teaspoon garlic powder ¼ cup all-purpose flour 1 quart half-and-half ½ teaspoon salt ½ teaspoon crushed dried thyme ½ teaspoon dried parsley ¼ teaspoon ground nutmeg 1 tablespoon olive oil 2 (14 ounce) cans chicken broth, or to taste 1 cup diced cooked chicken breast 1 cup finely shredded carrots 1 cup chopped fresh spinach leaves 1 (16 ounce) package potato gnocchi

Nutrition Info

367.9 calories carbohydrate: 21 g cholesterol: 86 mg fat: 26.9 g fiber: 1.3 g protein: 11.2 g saturatedFat: 15.3 g servingSize: - sodium: 773.3 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Melt butter in a large saucepan over medium heat. Add celery, onion powder, and garlic powder. Whisk in flour and stir until light golden brown, about 5 minutes.
Whisk half-and-half into the flour mixture. Add salt, thyme, parsley, and nutmeg. Simmer, stirring until the mixture is well blended and smooth, 10 to 15 minutes. Whisk in chicken broth, stir in chicken breast and carrots. Bring soup to a boil.
Cook gnocchi in the boiling soup until they float to the top, 2 to 4 minutes. Stir in spinach, cook until liquid is slightly reduced, about 6 minutes.

8 servings

Nice Olive Garden® knockoff. Soup will thicken after sitting.