Chicken Gnocchi Soup

• 3 Tbsp Butter 

• 3 Tbsp Olive oil 

• 2 c. carrots, shredded 

• 2 stalks celery, diced 

• 1 lrg yellow onion, diced

• 6 cloves garlic, finely minced

• ¼ c. flour 

• 1 tsp Thyme 

• ¼ tsp Nutmeg 

• 2 Tbsp Italian Seasoning 

• 1 Bay Leaf 

• Salt & Pepper, to taste

• 4 c. chicken broth

• 2 lbs chicken

• 16 oz Gnocchi

• 1 c. parmesan

• 2 c. baby spinach

• 3 c. half-n-half

Add the first 14 ingredients to slow cooker. Cook on LOW 3 hours.  

Switch to HIGH. Add the Gnocchi and parmesan. Cook 30 minutes. 

Add spinch and cook 5 minutes. Add half-n-half and heat another 15 minutes. 

Remove Bay leave and serve immediately.