Olive Garden Creamy Chicken and Gnocchi Soup

• 2 tb unsalted butter

• 1/2 c diced celery

• 1/4 c chopped onion

• 1/3 c diced carrots (dice small)

• 4 cloves minced garlic

• 1/4 c all purpose flour

• 8 c chicken broth

• 1/8 tsp nutmeg

• 1/2 tsp thyme

• 4 c fresh baby spinach

• 2 c chopped cooked chicken

• 2 c heavy cream

• 16 oz potato gnocchi

In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.

Whisk in the flour; then add the chicken broth.

Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.

Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.

Simmer for an additional 15-20 minutes or until gnocchi is cooked.