• Melt some butter and olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, celery, and garlic. Cook them, stirring occasionally, until the onion becomes soft and see-through.
• Next, sprinkle in some flour and stir for about 1 minute to cook it lightly. Then, slowly whisk in half-and-half (a mix of milk and cream) and let it simmer until it gets thicker.
• After that, whisk in the chicken broth. Let it simmer again until it thickens up a bit more. Now, stir in 1/2 teaspoon of salt, thyme, parsley, nutmeg (if you want), shredded carrots, spinach, cooked chicken, and gnocchi (small pasta).
• Let the soup simmer until everything is heated through. Before serving, taste the soup and add more salt if needed. Enjoy!

NOTES

• Leftover rotisserie chicken adds great flavor to the soup.
• You can use less thyme if you prefer a milder taste.
• If the gnocchi pieces are large, cut them in half for better size.
• The soup might need extra salt at the end, especially if using low-sodium chicken broth, as it doesn't have much salt on its own.
• Adjust the seasoning to match your taste!

Nutrition

• Calories: 369kcal | Carbohydrates: 32g | Protein: 11g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 695mg | Potassium: 420mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3645IU | Vitamin C: 11.9mg | Calcium: 159mg | Iron: 2.8mg