Directions

1. In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
2. Whisk in the flour; then add the water and chicken bouillon cubes.
3. Next, add the COOKED chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
4. Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
5. Simmer for an additional 15-20 minutes or until gnocchi is cooked. If needed combine equal parts of cornstarch and cold water to thicken your soup as desired.