Chicken Gnocchi Soup

Steps

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1. 1
   Place chicken in a pot of water and simmer for 40-45 minutes to cook through and release flavorful broth, then remove and shred the cooked chicken.
   ▶ ≈0:01
2. 2
   Heat olive oil in a large skillet, add diced onion, carrots, and celery with a pinch of salt, and sauté for 5-7 minutes until vegetables soften and begin to caramelize.
   ▶ ≈1:37
3. 3
   Stir in flour to the vegetable mixture to create a paste-like base, then gradually add the chicken stock, heavy cream, and Italian seasoning while stirring until well combined.
   ▶ ≈2:40
4. 4
   Bring the soup to a boil, then reduce heat and simmer for about 10 minutes, then add the shredded chicken back to the pot.
   ▶ ≈3:50
5. 5
   Once the soup returns to a boil, add potato gnocchi and cook for about 5 minutes until they float and are tender.
   ▶ ≈4:40
6. 6
   Turn off heat and stir in fresh baby spinach, allowing the residual heat to wilt it, then let the soup rest for 5 minutes so flavors fully meld together.
   ▶ ≈5:28
7. 7
   Season the soup generously with salt and pepper to taste, ladle into bowls, and top with freshly grated Parmigiano Reggiano before serving.
   ▶ ≈6:13