Ingredients

• 1 Medium Onion, chopped
• 2 Large Carrots, peeled and grated
• 4 Stalks of Celery, chopped
• 6 Cloves of Garlic, peeled and chopped
• 2 tablespoons Olive Oil
• 1 Rotisserie Chicken
• 1 cup of Chicken Broth from Rotisserie Chicken
• 7 cups Water
• 8 Chicken Bullion Cubes
• 16 ounce package Potato Gnocchi
• 4 cups Half n Half
• 1 ½ cups Spinach, chopped
• 1 teaspoon Thyme
• ⅛ teaspoon Nutmeg
• 1 tablespoon Sugar
• ¼ cup Cold Water
• 5 tablespoons Cornstarch
• Salt and Pepper
• 2 tablespoons Butter

Directions

1. Heat a large pot over medium high heat; pour 2 tablespoons olive oil into the pot
2. Once the oil is hot place vegetables into the pot; cook them over medium high heat; stir occasionally for 5-8 minutes until the onions are translucent
3. Take the skin off the rotisserie chicken then chop up the chicken meat
4. When the vegetables are done cooking pour the broth from the chicken and 7 cups of hot water into the pot; add 8 chicken bullion cubes; stir; add the chopped chicken meat; bring the soup to a boil
5. Pour the package of Gnocchi into the pot; let the soup come to a boil again; allow the gnocchi to cook for 3-4 minutes; the gnocchi will be cooked through when they float to the top of the broth
6. Add the chopped spinach to the pot; pour in 4 cups of half n half, 1 teaspoon dried thyme, ⅛ teaspoon nutmeg, 1 tablespoon sugar and 2 tablespoons of butter; stir then let it come to a boil
7. In a small bowl combine ¼ cup cold water and 5 tablespoons of cornstarch; mix then pour into the soup pot
8. Bring the soup to a boil while stirring; the soup will thicken as it reaches a boil
9. Taste and season to your liking with salt and pepper