Place the butter and olive oil in a large soup pot. Melt butter on medium-high heat. Add diced onion and celery. Sauté until onions are translucent and tender (about 3-4 minutes), stirring occasionally. During the last minute, add the minced garlic.
Add flour to the pan, stir well, to combine (this makes a "roux"). Continue to cook this for an additional minute.
Add the half and half, then the chicken broth to the soup pot. Mix well, to combine, and continue to cook, stirring frequently until the soup begins to thicken.
Once soup has begun to thicken, add shredded carrots, chopped spinach, fresh thyme leaves, diced chicken and gnocchi. Simmer on low for 5-10 minutes, until soup is heated and thickened, and gnocchi have fully cooked. Taste and season with salt and pepper, if desired.
Serve hot... and enjoy!
Recipe Notes
If you prefer a thinner soup, simply add an additional can of chicken broth to soup. (I like it thick and creamy, so only used one can!)
Nutrition Facts
Olive Garden Chicken Gnocchi Soup
Amount Per Serving (1 serving)
Calories 383Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Cholesterol 64mg21%
Sodium 625mg27%
Potassium 381mg11%
Carbohydrates 40g13%
Fiber 3g13%
Sugar 2g2%
Protein 14g28%
Vitamin A 4585IU92%
Vitamin C 12.5mg15%
Calcium 137mg14%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.