Chicken: Season the chicken breasts with half of the basil, thyme, salt, and pepper. Heat oil in a pot, then sear the meat on both sides. Remove from the pot and set aside for later.
Cooking: Return the seared chicken breasts to the pot and pour in the broth. Cook for about 20 minutes until the vegetables are tender and the chicken is nicely softened.
Meat: Remove the softened chicken from the soup and place it on a plate. Shred it into smaller pieces using a fork.
Slurry: In a small bowl, mix the flour, cooking cream, and 1.5 dl water until smooth.
Soup: Pour the slurry into the soup and stir, then add the shredded chicken and gnocchi. Cook for about 5 minutes, or until the gnocchi are cooked. Then add the spinach and Parmesan. Stir well, taste, and adjust seasoning with salt and pepper if needed.
Serving: Divide the soup into portions, garnish with fresh parsley, and optionally sprinkle with more Parmesan and chili flakes. Serve immediately and enjoy!
Creamy chicken soup with gnocchi and vegetables
