Chicken Gnocchi Soup

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.