Chicken Gnocchi Soup

• 2 Tablespoons Butter
• 3 stalks Celery, Chopped
• 3 Carrots, Chopped
• 1 Small, Sweet Onion, Chopped
• 3 cloves Garlic, Minced
• 1/2 teaspoons Dried Thyme
• 1/2 teaspoons Dried Oregano
• 1/8 Dried Marjoram
• 1/8 teaspoons Ground Nutmeg
• 4 cups Low Sodium Chicken Broth
• 1 package (16 Oz. Size) Frozen Or Dried Gnocchi
• 1 cup Half-and-half
• 6 cups Baby Spinach
• 2 cups Rotisserie Chicken Cut In Small Bite Size Pieces
• Salt And Pepper, to taste

1. In large stockpot or Dutch oven over medium melt butter, add celery, carrots and onion. Cook until onion is soft and translucent, about 5 minutes. Add thyme, oregano, marjoram and nutmeg and cook for 1 minute.
2. Add chicken broth and bring to a boil. Lower to a simmer and cook until carrots and celery are soft, about 15 minutes.
3. Turn heat up to medium and add gnocchi. Cook until they begin to float, approximately 2-4 minutes. Turn to simmer and stir in half-and-half, spinach, and chicken. Cook until spinach wilts, no more than 2 minutes. Salt and pepper to taste.

butter, stalks celery, carrots, sweet onion, garlic, thyme, oregano, marjoram, ground nutmeg, chicken broth, spinach, rotisserie chicken, salt

Taken from tastykitchen.com/recipes/soups/chicken-gnocchi-soup/ (may not work)