1+ ½ cups diced cooked chicken breast, (Rotisserie works well)
16oz.potato gnocchi, (in the pasta isle)
Salt and pepper, to taste
In a large pot over medium heat, melt the butter and the olive oil. Add the diced onion, celery, and minced garlic and heat until tender. Mix in the flour to create a roux and cook for another minute.
Add the chicken broth. Gradually stir in the half and half and bring it to a boil. Reduce the heat to medium-low and simmer for 10 minutes.
Add the thyme, carrots, spinach, chicken, and gnocchi, and simmer for another 5 minutes or under the gnocchi is cooked and the soup has thickened. Add salt and pepper if desired and serve!
⭐PRO Tip:⭐ If it doesn't seem as though your soup is thick at first, it will definitely thicken more as it continues to simmer. You may even find yourself adding a tad more chicken broth to obtain a thinner consistency.