Chicken gnocchi soup

Put the bone-in, skin-on chicken thighs into a soup pot of hot water and cook 40 to 45 minutes so the fat renders into a rich stock and the chicken cooks through.

Dice onion, carrots and celery.

Saute the vegetables in a large skillet with a little olive oil and a pinch of salt, 5 to 7 minutes, until softened.

Stir in about a quarter cup of flour, gradually if there is little fat, to thicken the soup.

Remove the chicken; add the vegetable mixture to the reduced stock with heavy cream and Italian seasoning (water and bouillon powder can stand in for the stock).

Bring to a boil and simmer about 10 minutes; meanwhile skin and shred the chicken.

Season well with salt and pepper and return the shredded chicken.

Return to a boil, add the gnocchi and cook about 5 minutes until the soup is thick.

Turn off the heat, stir in the baby spinach and let the residual heat wilt it; let the soup sit about 5 minutes, taste, and serve with parmigiano.