Instructions

• 1 In a Dutch oven add the butter and oil. Over medium-high heat saute the onion and celery until tender, about 5 minutes. Add the garlic and cook for another minute. Add the flour to create a roux and cook for another 2 minutes.
• 2 Slowly add the half n half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until the gnocchi is cooked and the soup has thickened. Salt and pepper to taste.
• 3 A good crusty bread goes great with this soup.