Place a large stock pot or Dutch oven over medium-high heat. Add 3 tablespoons of the butter and let it melt.

Add the chopped onion and shredded carrot to the pot, tossing to coat with butter. Sauté 3–5 minutes, until the onion is soft and translucent.

Stir in the minced garlic and cook 1–2 minutes more, until fragrant.

Pour in the chicken broth and season with nutmeg, dried thyme, paprika, kosher salt, and black pepper. Add the chicken breasts, bring the pot to a boil, then cover and lower the heat to maintain a simmer. Cook 8–10 minutes or until the chicken is cooked through, then remove the chicken and set aside.

While the chicken simmers, melt the remaining butter in a small saucepan over medium heat. Whisk in the flour until a smooth paste forms and cook briefly to remove the raw flour taste.

Gradually whisk in the half and half, stirring constantly until the mixture is smooth. Let it simmer for about 3 minutes, whisking often, until it starts to thicken.

Add the grated Parmesan and stir until melted. Remove the cream mixture from the heat and whisk in the heavy cream until fully incorporated. Set aside.

Return to the broth in the large pot and add the potato gnocchi. Cover and simmer 5–7 minutes, or until the gnocchi float to the surface and are cooked through.

Whisk the reserved cream mixture into the simmering broth and gnocchi until the soup is uniformly creamy.

Cut the cooked chicken into bite-size cubes and return it to the pot along with the chopped spinach. Warm gently until the spinach wilts and the chicken is heated through—avoid boiling after adding the dairy.

Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.