• Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Soup Ingredients

• With a chef's knife and cutting board, slice 1.5 pounds skinless, boneless chicken breast (or tenders) into bite-size pieces.
• Using a second cutting board and clean knife, thinly slice 1 cup celery. Mince 1 cup sweet onion and 1 tablespoon minced garlic. Chop 2 cups fresh spinach.
• Peel and shred 1 cup carrots with a medium-sized grater.
• If using bouillon cubes for the broth, mix 4 cubes chicken bouillon + 4 cups boiling water. Stir together until dissolved.

Brown the Chicken and Vegetables

• Heat a large stockpot or Dutch oven with 2 tablespoons extra-virgin olive oil over medium-high heat. Cook the chicken pieces until lightly seared on all sides, about 8-10 minutes, stirring frequently. When browned, remove chicken from the pot.
• Prepare the vegetables (mirepoix) by adding the remaining 2 tablespoons olive oil and 2 tablespoons butter to the pot on low heat. When melted, add the prepared onion and celery and sauté for 4-5 minutes until tender and translucent. Stir in the shredded carrots and minced garlic along with 1 teaspoon dried crushed thyme and 1 teaspoon oregano. Cook for another 2 minutes.
• Pour in 1/2 cup dry white wine and 1 tablespoon white wine vinegar to the vegetable mixture and cook until the wine has reduced by half.

Prepare the Creamed Soup

• Add the cooked chicken and the chicken broth to the seasoned vegetables. Bring to a boil and then simmer for 10-12 minutes, stirring occasionally.
• While the soup simmers, prepare the thickening agent by whisking together 1/2 cup of half and half cream with 1/4 cup all-purpose flour. Stir until thoroughly combined.
• Gradually add the remaining 1 1/2 cups half and half cream to the soup, along with the thickening agent. Cook on medium-low heat and stir until the soup begins to thicken.
• Add in 16 oz Potato Gnocchi (fresh or frozen). Continue cooking on low heat for 3-5 minutes, until the gnocchi has cooked through. Do not allow the soup to come to a full boil, however, but keep it at a low simmering boil.
• To finish, stir in the chopped spinach and season with 1 teaspoon kosher salt, 3/4 teaspoon freshly ground black pepper, and 1/2 teaspoon red pepper flakes. Simmer for 1-2 minutes until the spinach is tender.
• Remove from heat and allow the soup to set a few minutes before serving. Serve with a hard, crusty bread.  This recipe makes enough for 4-6 people.