In a large Dutch oven or stock pot, melt butter
and olive oil together. Add onions, carrots and
garlic and cook until onions become translucent.
Whisk in your flour and let cook for a minute,
slowly stir in your chicken broth and simmer until
it starts to thicken up.
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Meanwhile in pan cook your gnocchi according to
package directions, drain and set aside.
Add milk to your veggie and chicken broth mix and
bring to a boil, stir in your seasonings. Once at
a boil reduce heat and add your gnocchi, spinach
and chicken simmering until heated through and
thickened.
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