Grate or chop the carrots, dice the onion, and mince the garlic.
Slice the chicken breasts in half horizontally to thin them out. Season well on both sides with salt, pepper, onion powder, garlic powder, and Italian seasoning.
In a large pot over medium-high heat, cook the seasoned chicken breasts until browned and cooked through. Remove from the pot, chop into bite-sized pieces, and set aside.
In the same pot, melt the butter. Add the chopped onion and cook for 4-5 minutes, making sure to scrape up the browned bits from the bottom of the pot.
Add the carrots and garlic to the pot, and cook for another couple of minutes.
Slowly sprinkle in the flour, stirring well to combine, and let it cook for another couple of minutes to remove the raw flour taste.
Gradually pour in the chicken broth, milk, and heavy cream. Season the soup base with some more salt, pepper, onion powder, garlic powder, and Italian seasoning.
Mix together and bring the soup up to a simmer. Add the spinach and the chopped cooked chicken.
Bring it back to a simmer and add the potato gnocchi. Let cook for a few minutes until the gnocchi is soft and cooked through.
Serve warm, preferably with a fresh breadstick on the side.
Cook it hands-free.
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