Olive Garden Soup Copy (Print Version)

# Ingredients:

01 - 4 tablespoons butter.
02 - 1 small yellow onion, diced.
03 - 1 celery stalk, diced.
04 - 1/2 cup julienned carrots.
05 - 3 minced garlic cloves.
06 - 1/4 cup all-purpose flour.
07 - 2 cups half-and-half.
08 - 4 cups chicken broth.
09 - 1/2 teaspoon thyme.
10 - 1/2 teaspoon mustard powder.
11 - 1 pound chicken breasts.
12 - 16 ounces potato gnocchi.
13 - 1 cup fresh chopped spinach.
14 - Red pepper flakes to taste.

# Instructions:

01 - Melt butter and cook onions, celery, and carrots until soft, about 5 minutes. Add garlic and cook 1 minute more.
02 - Stir in flour and cook 2 minutes until golden. Gradually add broth and half-and-half.
03 - Add seasoned chicken to broth and simmer until cooked, 10-15 minutes. Remove, dice, and return to pot.
04 - Add gnocchi to simmering soup and cook about 5 minutes until tender.
05 - Stir in spinach and red pepper flakes. Season with salt and pepper.

# Notes:

01 - Can be made in slow cooker.
02 - Leftover chicken can be used.
03 - Soup thickens as it simmers.

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