Sear the Chicken: Heat the olive oil in a large stockpot or Dutch oven over medium-high heat until it shimmers. Add the chicken pieces and cook, stirring occasionally, until they are lightly golden brown on all sides and no longer pink, about 5-7 minutes. You'll hear a gentle sizzle as the chicken cooks, and it should smell wonderfully savoury. Remove the chicken from the pot and set aside, leaving any rendered juices.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, stirring frequently, for 8-10 minutes, until the vegetables begin to soften and the onion turns translucent. The aroma will fill your kitchen with a sweet, earthy scent, and the vegetables will take on a slightly brighter hue.

Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried rosemary. Cook for another minute, until the garlic is fragrant and you can distinctly smell the aromatic herbs blooming in the heat. Be careful not to let the garlic brown.

Build the Broth: Pour in the chicken stock, milk, and double cream. Bring the mixture to a gentle simmer, stirring occasionally. You'll see small bubbles forming around the edges of the pot, and the liquid will thicken slightly, becoming a lovely creamy colour. Season generously with salt and freshly ground black pepper.

Cook the Gnocchi and Chicken: Add the fresh gnocchi and the cooked chicken back into the pot. Continue to simmer gently for 3-5 minutes, or until the gnocchi float to the surface and are tender. The gnocchi will puff up slightly, indicating they are cooked through, and the soup will have a rich, comforting consistency.

Finish with Spinach: Stir in the fresh baby spinach until it wilts, which should only take about 1-2 minutes. The vibrant green of the spinach will contrast beautifully with the creamy soup base, and you’ll notice its slight bitterness balancing the richness. Taste and adjust seasonings as needed before serving. Garnish with fresh parsley, if desired.