Chicken Gnocchi Soup

Instructions

1. Sauté the aromatics
   Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften. Add minced garlic and cook for another 30 seconds until fragrant.
2. Create the soup base
   Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, stirring continuously to prevent lumps from forming. Add dried thyme and rosemary.
3. Add chicken and simmer
   Bring the mixture to a simmer, then add the cooked shredded chicken. Reduce heat to medium-low and simmer for 10 minutes to allow flavors to meld together and soup to slightly thicken.
4. Cook the gnocchi
   Add the gnocchi to the simmering soup and cook according to package directions, usually 2-3 minutes for fresh gnocchi or 3-5 minutes for shelf-stable, until they float to the surface and are tender.
5. Add cream and spinach
   Reduce heat to low and stir in the heavy cream. Add the chopped spinach and stir until wilted, about 1-2 minutes. Season with salt and freshly ground black pepper to taste.
6. Final adjustments
   Taste the soup and adjust seasonings if necessary. If the soup is too thick, add a bit more chicken broth; if too thin, simmer for a few more minutes to reduce. Remove from heat once you've reached your desired consistency.
7. Serve
   Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately with crusty bread for dipping if desired.