Step 1: Start by heating a large stock pot or dutch oven over medium-high heat. Add 3 tablespoons of butter until just melted. This will create a rich base for your soup. The butter should foam slightly, which means it’s hot enough.
Step 2: Once the butter is melted, add in the chopped onion and shredded carrot. Stir them to coat in the butter and sauté for about 3 to 5 minutes until the onions become translucent. You want them to soften and release their sweetness.
Step 3: Next, stir in the minced garlic and cook for another 1 to 2 minutes. The aroma will fill your kitchen! You'll know it's ready when the garlic turns fragrant, but be careful not to burn it.
Step 4: Pour in the chicken broth along with the nutmeg, dried thyme, paprika, salt, and black pepper. Give it all a good stir. Bring the mixture to a boil, then reduce the heat to simmer. Allow it to cook for about 8 to 10 minutes until the chicken breasts are fully cooked.
Step 5: While the chicken is cooking, in a separate small saucepan, heat the remaining butter over medium heat. Once melted, whisk in the white flour. This will create a roux, which is essential for thickening your soup.
Step 6: Next, pour in the half and half while whisking continuously. This step is crucial; you want a smooth, creamy mixture. Let it simmer for about 3 minutes until it thickens, whisking often to prevent any lumps.
Step 7: Remove the saucepan from the heat and stir in the grated Parmesan cheese until it’s fully melted and combined. Then, add the heavy cream and whisk it all together until smooth. Set this mixture aside.
Step 8: Once the chicken is cooked, remove it from the broth and set it aside to cool. Now add the potato gnocchi to the broth and let it simmer, covered, for 5 to 7 minutes. You’ll know they’re done when they rise to the top.
Step 9: After the gnocchi is ready, stir the creamy mixture you set aside into the broth and gnocchi. This is where the magic happens! It transforms the soup into a rich, creamy delight.
Step 10: Finally, cube the cooked chicken and return it to the soup along with the fresh spinach. Stir everything together, allowing it to heat through, but don’t let it come to a boil. Serve hot and enjoy!
