Creamy Chicken and Gnocchi Soup

4 Tablespoons olive oil
4 Tablespoons butter, unsalted
1 large sweet onion diced
3 stalks celery diced small
1 cup carrots, diced
2 cloves garlic, minced
1 cup already cooked chicken breast, shredded (you can use leftovers)
1/4 flour
3 cups milk
1 cup heavy cream
2 cups chicken stock
1/2 teaspoon dried thyme
Salt and pepper, to taste
2 cups fresh spinach
1 17.5 oz package gnocchi

1. Dice up the onion, carrots, celery and garlic. This is the base for most soups.

2. Heat olive oil and melt butter in a large pot.

3. Saute carrots, onion, celery and garlic in the olive oil/butter.

4. Get a pot of salted water heating up. Don't forget the lid, it'll quicken the boiling time.

Cook gnocchi according to package directions.

5. Whisk flour into veggie mixture. This will create a roux (a thickening agent).

6. Now add the milk and heavy cream and stir with a whisk. Stir frequently until thickens

**STORAGE TIP**

To freeze, ladle the thoroughly cooled soup into plastic cups like these and place in the freezer. Once the soup is frozen cut three slits in the rim of the cup and peel the cup away. Place in a gallon size freezer bag. Now you have individual serving of delicious homemade soup you can grab in a hurry and take to work with you! Who needs canned soup?!