Restaurant-Style Chicken and Gnocchi Soup Recipe

Heat butter and olive oil in a saucepan over medium-high heat. Saute onion celery and garlic until onion is translucent about 5 minutes. Whisk in flour and stir until the mixture becomes thick and light golden brown about 2 minutes. Remove from heat.

Bring 2 cups chicken broth to a boil in a pot. Cook gnocchi in the boiling broth until they float to the top 2 to 4 minutes. Transfer gnocchi to a plate and reserve the broth in the pot. Place chicken in the broth and return it to a boil. Cook until chicken is no longer pink inside about 7 minutes. Transfer chicken to a plate.

Stir spinach carrots parsley and thyme into the saucepan with the flour mixture and place over medium heat. Stir in half-and-half and bring to a boil. Cook until starting to thicken about 3 minutes. Add 2 cups chicken broth. Bring back to a boil and simmer until soup is thick and smooth 10 to 15 minutes.

Stir gnocchi and chicken into the soup and season with salt and pepper.