1 T or so olive oil
1-2 stalks of celery, chopped
1/2 white onion, diced
2 teaspoons minced garlic
1 cup shredded carrots
1 small zucchini, diced
4 cups mix of chicken bone broth, water
seasoned salt, to taste
1 teaspoon thyme
Saute vegetables in olive oil until soft. Add garlic, broth/water, and spices and bring to a boil until vegetables ae well cooked.
After the above cooks well in a pot, add in and heat up just before serving:
a good quantity of cubed rotisserie chicken
16 ounces potato gnocchi
1 cup (-ish) half and half
2 to 3 cups (or more!) fresh spinach, roughly chopped