Gnocchi soup-Olive Garden copycat

16 ounces Chicken Breast (cooked), no skin, roasted
1 tbsp ALDI - Carlini Extra Virgin Olive Oil (by DEEONLYWAY)
4 tsp butter, Countryside Creamery (Aldi) Light Butter w/ sea salt (by LEATHERB)
0.25 cup Whole Wheat Flour
0.25 tsp Garlic powder
6 cup Fit & Active Chicken Broth Made with All Natural Chicken Stock (1 cup= serving) (by CEDARGUY)
2 cup Aldi Fat Free Skim Milk
1 cup carrots frozen crinkle cut great value/walmart brand
0.5 cup kernels Yellow Sweet Corn, Frozen
2 tsp Parsley, dried
2 serving Carlo Crivellin Whole Wheat Gnocchi, 3/4 cup (by CONNGRESS)

In large dutch oven or stock pot, melt butter and olive oil together.
Add your onions, carrots and garlic and cook until onions become translucent.
Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

Serving Size: 18 soup ladels(cups)

Number of Servings: 18

Recipe submitted by SparkPeople user VBCHICK28.