Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook the gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through. Before serving season to taste by adding additional salt.
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|Serving Size: 1 Serving (328g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 187 (56%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 69.8mg||21 %|
|Sodium 472.2mg||16 %|
|Potassium 313.8mg||8 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 24.4g|
|Protein 11.4g||16 %|
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Calories per serving: 332
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