This creamy, cozy soup layers tender shredded chicken, soft pillowy gnocchi, and sweet carrots and celery in a rich, herb-flecked broth. Garlic-infused oil and a mix of dried thyme and rosemary build savory depth right from the first step, while a handful of wilted baby spinach and a bright squeeze of lemon juice keep every spoonful fresh instead of heavy. The broth gets thickened low and slow until it's velvety enough to coat the back of a spoon, so each bite feels like a proper hug-in-a-bowl. Shredding the chicken straight in the pot means the meat stays juicy and soaks up all that thyme-and-rosemary flavor before the gnocchi even goes in. It's the kind of soup that comes together in one pot and tastes like it simmered all day, and it's a genuinely solid pick for a gluten free dinner rotation.
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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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