CHICKEN ENCHILADAS

Serves:  6 to 8 Ingredients: Ingredients: 2 tablespoons olive oil 1 large onion, diced 4 medium carrots, peeled and cut into 1/4-inch-thick rounds 3 celery stalks, diced Kosher salt Freshly ground black pepper 4 cloves garlic, minced 6 cups water 1 bay leaf 2 sprigs fresh parsley 1 (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups)and carcass reserved 1 pound fresh potato gnocchi 1 (5-ounce) bag baby spinach Directions: 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.