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In a large pot, melt butter over medium heat.
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Add the chopped celery, carrots, and onions (if using fresh onions.) Cook for a few minutes.
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Add the minced garlic and dehydrated onions (if not using fresh) and cook until all veggies are soft.
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Whisk in the flour, stir and let cook for a minute.
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Add water and chicken bouillon. Stir.
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Add the chicken, nutmeg, and thyme. Bring to a boil, reduce heat and let simmer about 15 min.
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Heat the heavy cream in the microwave, then add to the soup.
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Add the chopped spinach and gnocchi. Continue to let simmer about 15 minutes, or until gnocchi is cooked.
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If you want your soup thicker, you can combine equal parts cornstarch and cold water and stir it into the boiling soup. (I've never done this.)