Creamy Gnocchi Soup

Prepare Your Ingredients
Preheat oven or toaster to 400° F.
Wash and dry your fresh produce.
Peel, then small dice the carrot to make 1/3 Cup.
Small dice the celery to make 1/3 Cup.
Mince 4 cloves of garlic.
Remove any large stems from the spinach.
Pat chicken dry, then chop into bite-sized pieces, and season with salt and pepper.
Place 3/4 cup of water by the stove.

Make the Soup
Melt the butter in a medium pot over medium heat.
Add the onions, celery, carrots, and chicken.
Cook stirring occasionally for about 5 minutes, or until the chicken is cooked through.
Add ¾ of the garlic and cook 30 seconds.
Add the flour, and cook, mixing constantly for about 1 minute.
Pour in the chicken broth, just a little at a time, mixing quickly to dissolve lumps.
Add the water you set aside, half and half, and thyme.
Bring to a simmer, and cook 5 minutes, mixing occasionally.
Season with a little salt and pepper, and add cayenne to taste.

Make the Garlic Bread
While the soup simmers, cut the baguette in half.
Mix remaining garlic with some olive oil in a small bowl.
Brush cut-side of the bread with olive oil mixture, and a little salt and pepper.
Place the baguette halves cut-side up in the oven and bake until golden brown; 5 - 7 minutes.

Cook the Gnocchi
Turn heat up to medium-high, and add the gnocchi to the soup.
Cook for 3 minutes or until tender.
Remove from heat.
Add the spinach, and mix, allowing to wilt.
If soup has thickened too much for your liking, you can add a little warm water to thin it out.

Plating
Serve soup in bowls, and place garlic bread on the side.
Dip the bread in the creamy broth as you eat. Enjoy!