How to make
In a pot, heat up the olive oil and butter over medium-high heat. Add the chopped chicken.
I used chicken leg meat. Stir until almost done and then add the chopped onions, carrots and celery.
Cook, until the onions become translucent, then add the crushed garlic cloves.
Add the flour dissolved in a little water to the chicken and vegetables and stir for a few minutes to remove the raw flour taste.
Then pour the chicken broth (warm) into the pot. After the soup boils, season it with salt and dried thyme. Add the potato gnocchi and leave the chicken soup to simmer on the stove for about ten minutes.
Finally, chop the fresh spinach and add it to the soup. Stir, until the spinach is soft and pour the cream. Serve the spinach soup warm and enjoy.
Note: In the original Chicken Soup with Potato Gnocchi recipe, the amount of flour and cream is doubled and the soup itself is twice as thick.
