• Cooking Time: 30 minutes
• Servings: 10-16
• Preparation Time: 15 minutes
• 2 tbsp. Butter
• 1/2 c. Celery, washed and thinly sliced
• 1/4 c. Grated Onion
• 1/3 c. Grated Carrots
• 1 tbsp. Garlic, minced
• 1/4 c. All Purpose Flour
• 8 c. Chicken Broth
• 1/8 tsp. Ground Nutmeg
• 1/2 tsp. Ground Thyme
• 4 c. Fresh Baby Spinach, rinsed
• 2 c. Cooked Chicken, small dice, roasted or grilled
• 2 c. Heavy Cream
• 16 oz. Gnocchi, frozen or fresh

1. 1) 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
2. 2) Whisk in the flour; then add the chicken broth
3. 3) Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes
4. 4) Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi
5. 5) Simmer for an additional 15-20 minutes or until gnocchi is cooked

Taste just like the Olive Garden recipe