Step 1

In a stockpot or Dutch oven, warm butter and olive oil over medium heat.

Step 2

Increase the temperature to medium high and saute celery, garlic, and onion until soft.

Step 3

Add the flour and stir for about one minute to form a roux.

Step 4

Slowly add chicken broth and half-and-half and mix until the soup starts to thicken.

Step 5

Add carrots, thyme, spinach, chicken, and gnocchi. Simmer for 5 minutes, or until the chicken and gnocchi are cooked. Each brand of gnocchi varies in cook time. You'll know they're ready once they float.

Step 6

Add salt and pepper to taste.

Step 7

Serve in large bowls. Because believe me, a small bowl won't be enough.