Heat large pot over medium heat. Add 1 tbsp of olive oil and bacon. Cook until lightly crisp, about 2 minutes. Remove from pan and set aside.
Season chicken with ¼ tsp salt and pepper. Add chicken to pan, cook until browned on both sides, about 4 minutes, flipping halfway through. Remove from pan and set aside.
Add remaining olive oil, onion, carrot and potato. Sauté until onion is translucent and aromatic, about 3 minutes. Add garlic, mushrooms and remaining salt. Cook another 2 minutes until garlic is fragrant and mushrooms have begun to release their liquid. Add flour and cook another 2 minutes.
Add chicken broth and water. Bring to a boil. Return chicken, bacon and fresh thyme to pot. Reduce heat to a simmer and cook, uncovered, for 20 minutes.
Remove chicken and shred with two forks. Meanwhile, add gnocchi to soup and cook another two minutes. Stir in chopped spinach and return chicken to soup.
Soup becomes thicker as it sits--if storing in the fridge, you may need to add more liquid (water/half and half/milk or chicken broth) to loosen it up when reheating.
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