CHICKEN & GNOCCHI SOUP

Serves:  6 to 8Ingredients:Ingredients:2 tablespoons olive oil1 large onion, diced4 medium carrots, peeled and cut into 1/4-inch-thick rounds3 celery stalks, dicedKosher saltFreshly ground black pepper4 cloves garlic, minced6 cups water1 bay leaf2 sprigs fresh parsley1 (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups)and carcass reserved1 pound fresh potato gnocchi1 (5-ounce) bag baby spinachDirections:Directions:Heat the oil in a large Dutch oven over medium-high heat until simmering. Add the onion, carrots, and celery, season with salt and pepper, and sauté until softened, about 5 minutes. Add the garlic and sauté until fragrant, about 1 minute more
.Add the water, bay leaf, parsley, and chicken carcass. Bring to a boil, then reduce the heat to maintain a simmer. Place the lid on the pot so it is slightly ajar; simmer for 30 minutes.
Remove and discard the chicken carcass, bay leaf, and parsley. Add the shredded chicken and gnocchi. Continue to simmer until the gnocchi is al dente, about 3 minutes, or according to package instructions.
Add the spinach and cook until wilted, 1 to 2 minutes. Season the soup with salt and pepper as needed.