Step 1

In a large pot, heat 2 Tbsp olive oil and 2 Tbsp butter over medium-high heat. Add in 3 minced garlic cloves and stir for about 10 seconds.

Step 2

Add 1 or 1 1/2 pounds of chopped chicken breast to the pot and stir until fully cooked, and most of the liquid has evaporated.

Step 3

In the meantime dice 2 ribs of celery, 1 1/2 carrots, and 1 onion. Then and add it to the pot. Stir until the onion becomes translucent (about 5 minutes).

Step 4

Add 1/2 cup flour to the sautéed chicken and vegetables and stir for a few minutes to get rid of the raw flour taste.

Step 5

Then slowly pour in 6 cups of chicken stock while string to avoid getting clumps of flour.

Step 6

Add 1/2 tsp dried thyme along with 1 lb potato gnocchi to the soup and let it come to a boil. Then simmer for 5-10 minutes.

Step 7

Pour in 2 cups of half & half into the soup and add the salt and pepper. If you're using my homemade broth recipe 1 1/2 tsp salt should be enough. If you're using store-bought broth, you made need to start off with 1/2 tsp and add more according to your liking. Bring it to a boil again.

Step 8

Lastly, chop up 2 cups of fresh spinach and add it to the soup. Stir until the spinach is wilted (about 5 minutes). Serve the soup with some bread on the side and enjoy!