Step 1: Gather all of the ingredients.

Season the chicken thighs evenly with kosher salt and place them in the refrigerator to chill for 1 hr.

Step 2: While the chicken is chilling, place the fresh thyme, rosemary, and sage on a piece of cheesecloth.

Step 3: Use kitchen shears to cut the herbs into small pieces, releasing their flavor.

Step 4: Secure the herbs into a bundle with kitchen twine, leaving a long end for easy removal. Set the herb bag aside until ready to use.*

*TIP: While the chicken chills and absorbs the seasoning, use the remaining time to dice the vegetables, prepare the broth, and combine the seasoning blend.

Step 5: Once the chicken has rested in the fridge for 1 hr, add the bacon fat to a Dutch oven or large stock pot that has a lid.

Step 6: Heat the bacon fat over MEDIUM heat for 4 mins, or until shimmering.*

*NOTE: Shimmering fat is hot and ready for cooking. It will look fluid with slight ripples across the surface, and light will reflect in soft, wavy patterns. It should not be smoking.

Step 7: Pat the chicken thighs dry, then sear undisturbed, for 6 mins, until starting to brown.

Step 8: Flip the chicken and sear the other side for 3-4 mins. Transfer the chicken to a plate and set aside.

Step 9: Add the gnocchi and cook, turning occasionally, until they begin to brown, about 4 mins.

Step 10: Transfer to a plate, cover, and keep warm.

Step 11: Add ½ cup water.

Step 12: Stir frequently to lift the fond from the bottom.*

*TIP: Fond is the browned bits left on the bottom of a pan or pot after searing meat or vegetables.

Step 13: Add the onions, celery, celery salt, and ground black pepper. 

Cook, stirring frequently, until the vegetables are softened and begin to brown, about 6 mins.

Step 14: Add the garlic and cook, stirring frequently, until fragrant, about 1-2 mins.

Step 15: Pour in the Chardonnay.

Step 16: Bring to a simmer.

Step 17: Cook, stirring frequently, until the liquid has mostly evaporated, about 6 mins.

Step 18: Add the chicken stock, bouillon base, worcestershire sauce, ponzu, white wine vinegar, and dijon mustard. Whisk well to combine.

Step 19: Add the smoked paprika, crushed red pepper flakes, MSG (optional), and a pinch of ground nutmeg. Stir to combine.

Step 20: Stir in the frozen crinkle-cut carrots, then add the prepared herb bundle, pressing it gently to submerge.

Step 21: Add the seared chicken and any juices from the resting plate to the soup.

Step 22: Bring to a gentle simmer, cover, and cook over LOW heat for 30 mins, until the chicken is tender enough to shred and the carrots are cooked through.

Step 23: Remove the chicken from the pot and shred it. Return the shredded chicken to the soup.

Step 24: Add the cornstarch slurry.

Step 25: Add the heavy cream.

Step 26: Add the seared gnocchi then stir thoroughly to combine.

Step 27: Add the baby spinach.

Step 28: Stir the spinach into the soup until it begins to wilt.

Step 29: Cook, uncovered, over MEDIUM heat for 10 mins, stirring occasionally.

Step 30: Remove the soup from the heat. Take out the herb bundle, pressing gently with a spoon to release its juices.

Step 31: Add ¼ cup grated parmesan.

Step 32: Stir the parmesan into the soup, cover, and let rest off the heat for 15 mins to allow the flavors to meld. Serve with warmed french bread and extra parmesan.