Ingredients:

• 1 1/2 cups cooked Shredded Chicken Breast (think rotisserie— or cook your own, whatever ya feelin)
• 2 stalks of Celery, chopped
• Small Yellow Onion, chopped
• 4-5 Garlic Cloves, chopped
• 1/2 cup Shredded Carrots (“Julienned” if ya fancy)
• 2 tablespoon Olive Oil
• 5 tablespoons Butter
• 3 tablespoons Flour
• 32 oz container Chicken Broth
• Salt / Pepper
• Sprinkle of Ground Nutmeg
• Thyme, fresh
• 1 Package of Potato Gnocchi
• 1 cup Small Potatoes, diced into very small pieces (this is a break from the O.G. version, but I feel the small diced potatoes help to thicken the soup and provide a nice texture- can skip if desired)
• 8oz Half & Half (1/2 of a small container)
• 2 cups water
• 3-4 handfuls of Fresh Spinach
• Shredded Parmesan for serving

Directions: Sauté the onion, carrots, celery, garlic and finely-diced potatoes in olive oil in a smaller pot or pan. In your large stockpot, melt the butter and add flour. Cook the flour and butter on low for 2-3 minutes stirring frequently, then slowly add the chicken broth and bring to a simmer. To your large pot— Add the sautéed veggies, shredded chicken, fresh thyme and nutmeg. Simmer on low for at least 15 minutes (longer is better). Add the gnocchi and 2 cups water and simmer for another 5-10 minutes. Turn off heat. Add 3-4 heaping handfuls of fresh spinach and wilt into the soup. Add Half & Half slowly. Salt and pepper to taste. Serve in bowls topped with shredded Parmesan. I recommend warm crusty buttered bread for dipping.

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