Ingredients:

1 cup cooked bite size chicken breasts

1 16 ounce package of gnocchi

1 cup diced carrots

1 cup diced celery

2 cloves minced, or about 2 tablespoon minced garlic

1 cup diced onion

4 tablespoons of butter

1 tablespoon of olive oil

1 14 ounce can of chicken broth

1 quart of half and half (for a low fat alternative use soy milk)

1 cup of fresh or bag spinach, coarsely chopped

¼ teaspoon of basil

¼ teaspoon of nutmeg

½ teaspoon of thyme

½ teaspoon of parsley

salt and pepper to taste

Directions:

1. In a large pot, sauté onion, celery, and garlic in butter and olive oil, until the onion is translucent.

2. Add ¼ cup of flour to saucepan to form a roux (a thickness). Stir and cook for a minute then add the half and half, stir for another minute and remove from heat and transfer to crock pot.

3. Add carrots, cooked or can chicken, and spices. Cover and cook on low for 4-6 hours. Be sure to stir every 45 minutes or so. As the soup begins to thicken, add the can of chicken broth. 30 minutes or so before you are ready to eat, boil a pot of water and cook the gnocchi. Boil for 1-2 minutes until the gnocchi is cooked (it will float to the top when it's done) drain and cut up spinach and add with gnocchi to the crock pot. Heat 30 minutes and serve.

Bon Appetit!