Ingredients

Method

1. 1

   In a bowl, place two chicken breasts that have been cut in half. Drizzle with olive oil, then season generously with garlic and herb seasoning and dried thyme. Rub the seasonings all over the chicken until it's fully coated.

2. 2

   Place a large pot on the stove over medium-high heat. Add a tablespoon of olive oil. Once the oil is hot, lay the seasoned chicken in the pot. Cook for 4-5 minutes per side until seared. Once cooked, remove the chicken from the pot and set it aside to cool.

3. 3

   In the same pot, melt 4 tablespoons of butter. Add the diced celery and carrots. (The narrator notes you can also add diced onion at this stage). Sauté for 6 minutes until the vegetables have softened.

4. 4

   Stir in the minced garlic. Then, add the all-purpose flour and stir continuously, cooking it out for a couple of minutes to form a roux. This will thicken the soup.

5. 5

   Pour in the chicken broth, milk, and heavy whipping cream, stirring to combine with the roux and vegetables.

6. 6

   Add the Italian seasoning, dried thyme, and garlic and herb seasoning to the pot. Stir everything together until well combined.

7. 7

   While the soup base is heating, shred the cooked chicken you set aside earlier. Add the shredded chicken to the pot.

8. 8

   Add a handful of fresh spinach to the soup and stir until it wilts.

9. 9

   Increase the heat and bring the soup to a boil. Once boiling, add the gnocchi. Continue to boil for 2-3 minutes, or until the gnocchi float to the top.

10. 10

    The soup is now ready. Serve hot and enjoy with a breadstick for dipping.