Chicken Gnocchi Soup

1/3 C. butter
2 cloves of garlic minced
1 lb. chicken shredded
3 heaping T. flour
4 shredded carrots
4 shredded sticks of celery
1/2 lg. onion shredded
1/2 C. fresh spinach torn in pieces (optional)
2 C. whole milk
2 C. half and half
3 T. chicken base
fresh cracked pepper to taste
kosher salt to taste
16 oz. package potato Gnocchi

In a large stock pot boil water, add gnocchi, and cook for about 3 mins. until they float.  Then remove the gnocchi and set aside.

In your soup pot, melt butter.  Add shredded onion and cook over medium high heat until translucent.  Add carrots and celery and cook an additional 3-4 minutes, stirring.  Add fresh minced garlic and cook for 1 minute. Add shredded chicken and cook 2-3 minutes more.  Next add your milk.  I stir my chicken base right into my half and half and then whisk it in as well.  Taste and season with pepper and salt.  Remove 1 cup of broth from pot and whisk in the flour to thicken.  Stir back into soup.  Heat and stir until soup slightly thickens.  Add gnocchi to pot.  Stir. Enjoy. OH MY!

Hope this made sense :) I didn't add the spinach so I'm not sure when I would've thrown it in.  You can make that up yourself.