Step 1: Prepare the Chicken and Aromatic Base

1. Cook the Chicken: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Season your diced chicken pieces generously with a pinch of salt and pepper. Add the chicken to the hot pot in a single layer, being careful not to overcrowd it (work in batches if necessary). Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through. Use a slotted spoon to remove the chicken from the pot and set it aside on a plate.

2. Sauté the Vegetables: Reduce the heat to medium. Add the ¼ cup of butter to the same pot, allowing it to melt and scrape up any flavorful browned bits left from the chicken. Add the finely chopped onion, shredded carrots, and finely chopped celery (the mirepoix). Sauté the vegetables for 6-8 minutes, stirring frequently, until they have softened and the onion is translucent.

3. Bloom the Aromatics: Add the minced garlic and cook for another minute until fragrant. It’s important not to add the garlic too early, as it can burn easily and become bitter.

Step 2: Create the Roux and Creamy Broth

1. Make the Roux: Sprinkle the ¼ cup of all-purpose flour over the cooked vegetables. Stir constantly for about 1-2 minutes to cook out the raw flour taste. This flour and butter mixture, known as a roux, is what will naturally thicken your soup.

2. Deglaze and Build the Broth: While stirring or whisking continuously to prevent lumps, slowly pour in the 6 cups of chicken broth. Pour in about one cup at a time, whisking until smooth before adding more. This slow incorporation is the key to a silky, lump-free soup.

3. Simmer and Season: Bring the mixture to a gentle simmer. Once it begins to bubble slightly, add the dried thyme, nutmeg, salt, and pepper. Reduce the heat to low, cover the pot, and let it simmer for at least 15 minutes. This allows the flavors of the vegetables and seasonings to meld together beautifully.

Step 3: Finishing the Soup

1. Add the Creaminess: Stir in the 2 cups of half-and-half. Allow the soup to heat through gently for about 5 minutes, but do not let it come to a rolling boil, as this can cause the dairy to curdle or separate.

2. Cook the Gnocchi: Turn the heat up to medium-low, just enough to maintain a gentle simmer. Add the package of potato gnocchi to the soup. Cook according to the package directions, which is typically about 3-5 minutes. You’ll know the gnocchi are done when they float to the surface of the soup. They will be tender and pillowy.

3. Wilt the Spinach and Re-introduce the Chicken: Turn off the heat. Stir in the cooked chicken you set aside earlier and the 5 ounces of fresh, chopped spinach. The residual heat from the soup will be enough to wilt the spinach perfectly in just a minute or two.

4. Final Taste and Serve: Give the soup one final stir. Taste it and adjust the seasoning if necessary, adding more salt or pepper as needed. Ladle the hot, creamy soup into bowls and serve immediately.