Melt 1 tablespoon olive oil and 1 tablespoon butter in a 5.5 to 6-quart enameled cast iron Dutch oven over medium-high heat. Add the diced chicken pieces, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sear for 5 to 6 minutes until lightly golden on all sides. Remove the chicken to a plate (it will finish cooking in the soup).

Melt the remaining 1 tablespoon of butter in the same Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 4 to 5 minutes until the vegetables soften and begin to sweeten, scraping up any golden bits from the chicken sear. Add the minced garlic and fresh thyme, cooking for 1 minute until fragrant.

Sprinkle the 1/4 cup of flour evenly over the sautéed vegetables. Stir continuously for 1 to 2 minutes to cook out the raw flour taste and lightly coat the aromatics.

Slowly pour in 1 cup of chicken bone broth while whisking or stirring constantly to dissolve the roux smoothly without lumps. Stir in the remaining 4 cups of broth and dried Italian herbs. Bring to a gentle boil, then return the seared chicken and any resting juices back to the pot.

Drop the potato gnocchi directly into the simmering soup. Reduce heat to medium-low and simmer gently for 3 to 4 minutes, stirring occasionally, until the gnocchi plump up and float to the surface.

Pour in the heavy cream and fresh lemon juice. Add the chopped baby spinach and stir gently for 1 to 2 minutes until the spinach is tender and vibrant green.

Remove from heat. Stir in the grated microbial-rennet parmesan until melted and silky throughout the broth. Taste and adjust seasoning with additional sea salt or black pepper if needed.

Ladle into deep ceramic bowls. Garnish with a sprinkle of extra grated parmesan, cracked black pepper, and serve hot with crusty garlic bread.