Chicken Gnocchi Soup

*adapted from copykat,com*

2 cups chicken, cooked and diced (dark meat tastes the best)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
3 cups chicken broth (you may want to add more broth for a thinner soup at the very end)
1/2 cup celery, finely diced
1 tsp. minced garlic
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon parsley

1 pound mini gnocchi

Sauté the onion, celery, and garlic in the butter and olive oil, over medium heat. When the onion becomes translucent, add the flour and make a roux, stirring until flour is completely mixed in. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook 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 seasonings. Simmer on LOW heat until soup is heated through, stirring every minute. *You can add more chicken broth for a thinner soup at this point. It will also help cool the soup.*