Step 1

Place a large stock pot or Dutch oven on the stove top and measure 1 tablespoon of extra virgin olive oil into the pot. Place heat on medium/low.

Step 2

While oil heats, dice up your onion, carrots and celery. Add them to the pot and stir to coat with oil. Sauté for 5-10 minutes, until onions are becoming translucent. Stir in seasonings.

Step 3

Turn heat to medium/high and add chicken broth base/bullion, hot water, heavy cream, bay leaf, wild rice & shredded chicken. Simmer for 15 minutes.

Step 4

Add spinach and gnocchi and simmer for 2-3 more minutes.

Step 5

Serve and enjoy!