1Sauté the onion and garlic in the butter and olive oil, 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.
2Into the roux add in the carrots and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the spinach, and seasonings.
3I like to add the green onion and parmesan cheese on top when serving
4This is a very fast moving recipe so I have everything measured and ready so as to not burn it