Season and sear the chicken

• Coat the chicken breasts with olive oil and season generously with garlic powder, onion powder, paprika, black pepper and salt.
• Heat olive oil in a large pot over medium-high heat and sear the chicken for 6–8 minutes per side, until fully cooked.
• Remove the chicken from the pot and set aside to rest.

Prepare the vegetables

• While the chicken cooks, dice the onion, celery and carrots, and mince the garlic.

Sauté the aromatics

• Add the carrots, celery and onion to the same pot and cook until the onion becomes translucent.
• Add the minced garlic and cook for another minute.
• Stir in the flour and cook briefly.

Build the soup

• Slowly add the chicken broth and half-and-half, stirring to combine.
• Add the onion powder, garlic powder, paprika, red pepper flakes, thyme and chicken bouillon, and stir well.
• Add the Parmesan rind, cover the pot and reduce the heat to low-medium.

Simmer the soup

• Simmer until the soup has thickened and the vegetables are tender.
• Remove the Parmesan rind.

Add chicken, gnocchi and spinach

• Dice the cooked chicken and add it to the soup along with the gnocchi, spinach and grated Parmesan.
• Stir and cook until the gnocchi is tender and the spinach has wilted.

Serve

• Ladle into bowls and finish with extra grated Parmesan and a sprinkle of red pepper flakes.