Ingredients
- 2 Tablespoons butter
- 1 stalk celery, chopped
- 3 carrots, chopped
- 1 small sweet onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon ground nutmeg
- 4 cups low-sodium chicken broth
- 1 16 ounce package frozen or dried gnocchi
- 1 cup half-and-half
- 6 cups baby spinach
- 2 cups rotisserie chicken, cut into small, bite-size pieces
- Salt and pepper to taste
Instructions
Melt butter in a large stockpot over medium-high heat. Add celery, carrots and onion. Cook until the onion is soft and translucent, about 5 minutes, or to your desired state of blackening. Add garlic, thyme, oregano, marjoram and nutmeg and cook for 1 minute, stirring occasionally.
Add chicken broth and bring the mixture to a boil. Lower to a simmer and cook until the carrots and celery are soft, about 15 minutes.
Turn heat up to medium and add the gnocchi. Cook until the gnocchi begins to float, about 2-4 minutes. Turn to simmer and stir in the half-and-half, spinach and chicken. Cook until the spinach wilts, about 2 minutes. Add salt and pepper to taste.