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 the chicken breast (or tenders) into bite-size pieces.
Using a second cutting board and clean knife, thinly slice the celery. Mince the onion and garlic. Chop the fresh spinach.
Peel and shred the carrot with a medium-sized grater.
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 olive oil and butter to the pot on low heat. When melted, add the prepared onion and celery and saute for 4-5 minutes until tender and translucent. Stir in the shredded carrots and minced garlic along with the dried thyme and oregano. Cook for another 2 minutes.
Pour in the dry white wine and 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 the all-purpose flour. Stir until thoroughly combined.
Gradually add the remaining 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 the prepared (or frozen) potato gnocchi. 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 kosher salt, freshly ground black pepper, and the 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.
STEPS TO MAKE HOMEMADE POTATO GNOCCHI
You'll want to prepare the Homemade Potato Gnocchi prior to making the soup. The gnocchi may be made days or weeks ahead and stored in the freezer in plastic bags.
Gather ingredients for making gnocchi, so you have everything close at hand on the counter or table.
Step #1 - Bake the Potatoes
To make homemade gnocchi, begin by wrapping the Russet potatoes in aluminum foil and baking in a 375 degree oven for 50-60 minutes, until they are soft when pressed. Allow potatoes to cool for 10 minutes and then remove the peel, being careful not to burn your fingers.*Remember to poke the potatoes with a knife or form several times before baking to reduce risk of explosion.
Press hot baked potatoes through a potato ricer. Using a potato ricer when the potatoes are still hot will produce a fluffier, lighter gnocchi.If you don’t have a potato ricer, you may grate the potatoes using a box grater or mash the baked potatoes with a fork or potato masher.
Place the riced potatoes onto a large work surface, spreading them out to cool completely.
Step #2 - Prepare the Dough
In a small bowl, whisk together the large egg, dried parsley, kosher salt, freshly ground black pepper, and freshly ground nutmeg.
On a lightly floured work space, gather the cold potatoes into a mound with a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the Parmesan cheese and up to 1 cup of the all-purpose flour to make a smooth but slightly sticky dough.
It should take 2-3 minutes to form the dough. The longer it is kneaded, the heavier it will become. Your goal is to make a light and airy dough. Scrape your fingers and work surface to clean the dough off as you knead.
Step #3 - Form the Gnocchi
Lightly dust the remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap.
Roll one piece of dough and shape it into a 1/2″ rope, lightly flouring the dough as needed. Slice the rope into 1/2″ thick rounds. Repeat until all of the ropes have been formed and sliced.
Sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough lightly against the gnocchi board and roll it downward, making a deep indention on one side and a ridged surface on the other.If you don’t have a gnocchi board, you may use the back of a fork for this, pressing the dough as it’s rolled downward on the tines.
Place the rolled gnocchi on a baking sheet lined with waxed paper. Repeat until all rounds are formed. At this point, you may freeze the gnocchi or cook it immediately. This will make enough gnocchi for 2 recipes of soup or approximately 32 oz.
*Unless otherwise indicated, all butter used on this recipe site is salted. **Prepare the Homemade Potato Gnocchi prior to making this soup. You may prepare Gnocchi days or weeks ahead and freeze in plastic bags.