INGREDIENTS
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2 tbsp. extra-virgin olive oil
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2 medium carrots, peeled and thinly sliced
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2 ribs celery, thinly sliced
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1 small onion, diced
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2 cloves garlic, minced
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kosher salt
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Black pepper
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2 quarts organic chicken stock, homemade or store-bought
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4 sprigs fresh thyme plus 2 tsp. thyme leaves, divided
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1 c. all-purpose flour
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1/4 c. grated Parmesan, plus more for serving
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1/2 c. milk
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1 large egg, beaten
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1 1/2 c. shredded rotisserie chicken
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5 oz. baby spinach (about 5 cups)