Prep veggies (dice onion, slice celery, carrots, leek, mince garlic). Slice chicken breast in half to reduce cooking time. Season both sides of the chicken with salt, pepper, and Za'atar.
In a Dutch oven on medium-high heat, add olive oil. Cook chicken for 4 minutes on each side, until the internal temperature reaches 165F. Remove the chicken from the pan, shred it, and set aside.
Over medium heat, add additional olive oil if needed. Add onion, garlic, carrots, celery, and leeks. Season with salt and pepper. Cook until softened, approximately 6-7 minutes.
Add chicken broth and bring to a simmer. Add bay leaves, rosemary, and the shredded chicken. Continue to simmer for 15 minutes.
Add gnocchi and cook for 2 minutes.
Drop the heat to medium-low, then add heavy cream and Parmesan. Simmer for an additional two minutes. If the soup is too thin, take one cup of the soup broth, stir in 1 tablespoon of flour until smooth, and then stir it back into the soup.
Add spinach and simmer until wilted.
Serve and garnish with fresh cracked pepper and freshly grated Parmesan. Enjoy.
