In a large pot, heat 2 Tbsp olive oil and 2 Tbsp butter over medium-high heat. Add in 3 minced garlic cloves and stir for about 10 seconds.
Add 1 or 1 1/2 pounds of chopped chicken breast to the pot and stir until fully cooked, and most of the liquid has evaporated.
In the meantime dice 2 ribs of celery, 1 1/2 carrots, and 1 onion. Then and add it to the pot. Stir until the onion becomes translucent (about 5 minutes).
Add 1/2 cup flour to the sautéed chicken and vegetables and stir for a few minutes to get rid of the raw flour taste.
Then slowly pour in 6 cups of chicken stock while string to avoid getting clumps of flour.
Add 1/2 tsp dried thyme along with 1 lb potato gnocchi to the soup and let it come to a boil. Then simmer for 5-10 minutes.
Pour in 2 cups of half & half into the soup and add the salt and pepper. If you're using my homemade broth recipe 1 1/2 tsp salt should be enough. If you're using store-bought broth, you made need to start off with 1/2 tsp and add more according to your liking. Bring it to a boil again.
Lastly, chop up 2 cups of fresh spinach and add it to the soup. Stir until the spinach is wilted (about 5 minutes). Serve the soup with some bread on the side and enjoy!
Cook the flour- Stir the flour in and cook it for a few minutes to kill the bacteria and get rid of the raw flour taste.
Adjust salt depending on the broth- If you're using my homemade broth recipe, 1 1/2 tsp of salt should be enough. If you're using store-bought, then start with 1/2 tsp and add more according to your preference.
Add the spinach last- Spinach can wilt a lot and lose its vibrant color, so add it last so it only cooks just enough for a light wilting.