📋 Instructions

1. 1Soften the vegetables — Melt the butter in a large Dutch oven over medium heat (about 350°F / 175°C on an electric skillet). Add the onion, carrot and celery and cook for 6 to 8 minutes, stirring occasionally, until the onion is translucent and the carrots are just tender at the tip of a knife.
2. 2Bloom the garlic — Stir in the garlic and cook for 30 seconds, just until fragrant. Do not let it brown, or it turns bitter.
3. 3Make the roux — Sprinkle the flour over the vegetables and stir constantly for 1 minute to coat. It should look pasty and smell toasty, not dark.
4. 4Add broth and chicken — Pour in the broth in a steady stream while stirring, scraping up any browned bits. Add the shredded chicken and bring to a gentle simmer, about 200°F (93°C) at the edges, and cook for 8 minutes so the flavors marry.
5. 5Cook the gnocchi — Add the gnocchi and simmer gently for 4 to 5 minutes. They are done when they float to the top and feel pillowy when pressed with a spoon, not firm in the center.
6. 6Wilt the spinach — Stir in the spinach and cook for 1 to 2 minutes, until fully wilted and bright green. It should shrink to about a quarter of its volume.
7. 7Finish with cream — Reduce the heat to low. Whisk a ladle of hot broth into the half-and-half, then stir it back into the pot. Heat for 2 to 3 minutes without boiling, until the soup is steaming and slightly thickened at the edges.
8. 8Season and serve — Taste and add salt and black pepper as needed. Ladle into bowls and top with grated Parmesan and fresh parsley if you like.