Chicken and Gnocchi Soup

2 cups chicken breasts, cooked & diced

4-5 T. butter
5 T. flour
1 qt. half and half
1 3/4 c. chicken broth
1 c. celery, finely diced
5 garlic cloves, minced
1/2 c. carrots, finely shredded
1 1/2 c. onion, finely diced
1 T. olive oil
1/2 t. fresh thyme (or 1/4 t. ground thyme)
1 c. fresh spinach, coarse chopped
1/2 t. parsley (opt.)
freshly grated parmesan cheese
1 lb. potato gnocchi

Cook gnocchi according to package. Sauté 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, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.  Into the roux add in the carrots and chicken.  Once the mixture becomes thick, add the chicken broth to it.  Let the mixture thicken again.  Add the cooked gnocchi, spinach, and seasonings, simmer until sop is heated through.  Add salt and pepper to taste.

*When cooking the chicken, fry 2-3 chicken breast in olive oil and butter.  Sprinkle with lemon pepper, onion, garlic powder, and salt and pepper.