Instructions

• In a large pot, warm the butter and olive oil over medium heat until the butter has melted and the foaming subsides.
• Add the chopped onion, carrots, and celery to the pot, seasoning with a sprinkle of salt and pepper. Sauté until softened and starting to brown, about 5-7 minutes.
• Stir in the minced garlic, cooking for about 1 minute until fragrant.
• Pour in the white wine, using a wooden spoon to scrape up any browned bits stuck to the bottom. Let it simmer until the wine has mostly evaporated, about 2-3 minutes.
• Sprinkle the flour over the mixture and stir to combine. Cook for 1-2 minutes.
• Gradually pour in the chicken stock, whisking continuously until smooth. Let it simmer until slightly thickened, about 5 minutes.
• Stir in the half-and-half, dried thyme, and Italian seasoning. Simmer gently for about 3-5 minutes.
• Add the gnocchi to the pot and simmer until they are tender and floating, usually 3-5 minutes.
• Gently fold in the shredded rotisserie chicken, fresh spinach, and Parmesan cheese. Allow these to heat through for about 2-3 minutes.
• Taste your soup and adjust the seasoning with nutmeg, salt, and pepper as needed.
• Serve hot, garnished with extra Parmesan and cracked pepper, alongside a slice of crusty Italian bread.