1 tablespoon olive oil

1 tablespoon butter

1/2 medium onion chopped

2 sticks celery chopped

3 medium carrots sliced or chopped

2 cloves garlic minced

7 ounces cremini mushrooms sliced

4 cups chicken broth or stock

1 cup water

1/4 teaspoon Italian seasoning

2 cups cooked chicken I used rotisserie

1 pound potato gnocchi

1 cup heavy/whipping cream

2 cups fresh baby spinach (packed)

Add the oil and butter to a large soup pot over medium-high heat.

Add the onion, celery, and carrots to the pot. Sauté for 8-10 minutes with the lid slightly ajar. Stir once or twice during this time.

Add the garlic and mushrooms to the pot and cook for a few minutes.

Stir in the chicken broth, water, Italian seasoning, chicken, and gnocchi. Increase the heat to high and bring the soup to a boil.

Reduce the heat to a gentle simmer and cook for 10 minutes.

Stir in the cream and spinach. Cook for a few more minutes until the spinach is wilted and the soup is heated through. Season with salt & pepper as needed and serve.

Notes

You can use milk or half-and-half instead of cream if you prefer.

The longer you cook/leave the soup to sit, the more it’ll thicken up because the gnocchi will release starch.

*adapted from https://www.saltandlavender.com/