Gnocchi Soup

1 1/2 pks of Gnocchi
1/2 bag of spinach (torn)
2 chicken breasts
16 cups chicken broth
2 stalks of celery
1 1/2 tbs garlic
3/4 bag of matchstick carrots
1 onion
3/4 tsp thyme
3/4 tsp rosemary
1 stick butter
1 cup flour
salt and pepper to taste
1 cup milk
2 1/2 cups heavy whipping cream

Make 8 quarts

Combine Chicken broth, veggies, and herbs. Boil 30 min. Add gnocchi and cook until it floats to top. Melt butter. Add flour to butter to make a rue. Add rue to soup and thicken for 2min. Add spinach and cream to soup. Heat through.

Serving Size: 16 servings (2 cups each)