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Amount of liquid and spices doubled from original recipe to stretch servings and make soup less chunky - I liked it that way. Also used fresh parsley, no celery and bouillon powder rather than broth.
4 tablespoons (1/2 stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
1/2 cup all-purpose flour
2 quarts half-and-half
4 (14-ounce) cans chicken broth
Salt
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1 teaspoon ground nutmeg
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
1 cup cooked chicken (can use rotisserie)
1 (16-ounce/500g) package ready-to-use gnocchi
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1st Keep
 Louise_Chamberlin
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