CHICKEN GNOCCHI SOUP

CHICKEN GNOCCHI SOUP

4T butter
1T olive oil
1C finely diced onion
1/2 C finely diced celery
2 garlic cloves, minced
1/4 C flour
2 cans evaporated milk and water to make 1 quart
28 oz chicken broth
1/2 t salt
1/2 t dried thyme
1/2 t dried parsley flakes
1/4 t gound nutmeg
1 C finely shredded carrots
1 C coarsely chopped spinach leaves
1C diced cooked chicken
1 16 oz pkg ready-to-use gnocchi

Melt the butter into the oil in a skillet over medium heat.
Add onion, celery, and garlic and cook until the onion beacomes translucent.
Whisk in the flour and cook for about 1 minute.  
Whisk in teh milk.  Simmer until thickened.  
Stir in salt, thyme, parsley and nutmeg.  Addcarrots, spinach, chicken adn gnocchi.  
Simmer until the soup is heated through.  
Before serving, season with additional salt, if necessary.