I trim and boil the chicken breast for around 45 minutes and lightly pull and coarsely chop the chicken and set in the fridge
Prep all the veggies and get your ingredients all together
Melt butter and a glug of evo then add the carrots, onions and celery and a couple pichnes of salt, saut for about 15 minutes
Add the garlic and season with dried thyme and a pinch of salt, saut for an additional 10 minutes
Add the flour slowly and stir to combine to make a dry vegetable roux. Continue to lightly saut until you cook the flour out, about 10 minutes.
Add the chicken stock and season with salt and black pepper (go light, you can always add more) simmer uncovered for 15 minutes, then taste for seasoning
Add the half and half, gnocchi and the chicken and cook for about 10 minutes, or until the gnocchi is cooked And soup is thickened.
Add the spinach and continue to cook for a few minutes and remove from the heat and cover, let sit for about 15 minutes allowing the spinach to wilt.
