Prep Time: 5 Mins
Cook Time: 20 Mins
Total Time: 25 Mins
Servings: 8

Ingredients : 

3 tbsp butter
1 tbsp olive oil
½ cup of diced celery
2 minced garlic cloves
1 cup of diced onion
¼ cup of all-purpose flour
2 cups of half-and-half
1 (14 ounce) can chicken broth (for a thinner soup use 2 cans)
1 tbsp fresh thyme
1 cup of shredded carrots
1 cup of chopped fresh spinach leaves
1 cup of diced cooked chicken breast (you can also use rotisserie)
1 package 16 ounce potato gnocchi
salt and pepper to taste

Directions : 

1. Warm butter and extra virgin olive oil in a stockpot or Dutch oven over medium heat.
2. Cook the celery, garlic, and onion until tender by raising the heat to medium-high.
3. To make a roux, add the flour and whisk for approximately a minute.
4. Stir in half-and-half and chicken broth gradually until the soup begins to thicken.
5. Add the chicken, gnocchi, carrots, spinach, and thyme. Until the chicken and gnocchi are done, simmer for
5 minutes. Cooking times for gnocchi vary by brand. Once they start to float, you’ll know they’re ready.
6. To taste, add salt and pepper.
7. Give out in big bowls