2 tablespoons olive oil
1 tablespoon unsalted butter
1 small yellow onion, finely diced (about 1 cup)
1 cup shredded carrots (about 2 medium carrots)
1/2 cup finely diced celery (about 1 stalk)
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded or diced
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (16 ounces) potato gnocchi
1 cup half-and-half
1 cup heavy cream
2 cups fresh spinach, roughly chopped

Directions

Heat olive oil and butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook 30 seconds.

Sprinkle flour over vegetables and stir for 1–2 minutes to create a roux.

Gradually whisk in chicken broth and bring to a gentle simmer.

Add cooked chicken, thyme, basil, salt, and pepper. Simmer 10 minutes.

Stir in gnocchi and cook 3–4 minutes until they float.

Reduce heat and stir in half-and-half, heavy cream, and spinach. Simmer 2–3 minutes until spinach wilts and soup thickens.

Adjust seasoning and serve warm.