Tender shredded chicken, pillowy gnocchi, and a soft-cooked mix of carrots, celery, and scallions come together in a broth that's deeply savory thanks to garlic-infused oil, thyme, and rosemary. A finishing touch of wilted baby spinach and a squeeze of fresh lemon juice brightens every spoonful, cutting through the richness and keeping the whole pot feeling balanced. The broth itself turns lusciously thick and velvety, clinging to each piece of chicken and gnocchi rather than sitting thin at the bottom of the bowl. It's the kind of cozy, ladle-into-a-big-mug soup that tastes like it simmered all day, even though it comes together in one pot. This one is a great fit for a dairy free table, delivering all that creamy, comforting texture without missing a beat.
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Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the carrots and celery and cook, stirring occasionally, until the carrots are beginning to soften and the celery is translucent, about 6–7 minutes.
Add the scallion greens, dried thyme, dried rosemary, salt, and pepper. Stir and cook until the scallions are softened and fragrant, about 1–2 minutes.
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