Building the Flavor Base
In a large pot over medium heat, melt 2 tablespoons butter (or 1 tablespoon butter + 1 tablespoon olive oil). Add 1 medium finely diced yellow onion, 2 diced carrots, and 2 diced celery stalks, stirring to coat. Cook for about 5–7 minutes until the vegetables begin to soften. Stir in 3 cloves minced garlic and cook for about 30 seconds until fragrant.
Cooking the Chicken
Add 2 boneless, skinless chicken breasts (~1 lb) to the pot along with 1 teaspoon dried thyme (or 2 teaspoons fresh thyme), ½ teaspoon dried rosemary (optional), 1 teaspoon Italian seasoning, and 1 bay leaf. Season with salt and freshly ground black pepper to taste. Pour in 5 cups chicken broth (low-sodium preferred) and bring to a gentle boil, then reduce to a simmer. Cook for about 12–15 minutes until the chicken is fully cooked and tender.
Shredding the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the soup, stirring to combine.
Adding the Gnocchi and Cream
Add 12 oz frozen gnocchi (directly from the freezer) to the simmering soup and cook for about 3–5 minutes until the gnocchi are tender and begin to float. Stir in ¾ cup half-and-half (or heavy cream) and let the soup gently heat through without boiling.
Finishing the Soup
Stir in 1½ cups lightly packed baby spinach and cook for 1–2 minutes until wilted. Remove the bay leaf, then taste and adjust seasoning with additional salt and pepper if needed.
Serving
Ladle the soup into bowls and finish with ½ cup freshly grated Parmesan cheese sprinkled over the top. Serve hot for a rich, comforting meal.
