Gnocchi Soup

• 2 tablespoons butter
• 1/2 cup celery washed and thinly sliced
• 1/4 cup onion grated
• 1/3 cup carrots grated
• 1 tablespoon garlic minced
• 2 tablespoons all-purpose flour
• 6 chicken bouillon cubes
• 8 cups water
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon dried thyme
• 4 cups baby spinach fresh
• 2 cups cooked chicken
• 2 cups heavy cream
• 16 ounces gnocchi fresh or frozen

1. In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
2. Whisk in the flour; then add the water and chicken bouillon cubes.
3. Next, add the COOKED chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
4. Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
5. Simmer for an additional 15-20 minutes or until gnocchi is cooked. If needed combine equal parts of cornstarch and cold water to thicken your soup as desired.

butter, celery washed, onion, carrots, garlic, flour, chicken, water, ground nutmeg, thyme, baby spinach fresh, chicken, heavy cream

Taken from www.yummly.com/recipe/Gnocchi-Soup-1387637 (may not work)