Season chicken breasts with dried oregano, salt, pepper, garlic powder, paprika, and olive oil.

In a large pot over medium heat, pour in olive oil.

Sear chicken breasts on each side until they reach a deep golden brown color. Don’t worry about fully cooking the chicken here. Remove and set aside.

Melt in butter and add celery, shallots, and carrots. Let the mirepoix sweat for a few minutes.

Add in minced garlic, Italian seasoning, 21 seasoning salute, salt, and pepper.

Once garlic becomes fragrant, make a small well for the tomato paste.

Add in tomato paste and let it cook down before incorporating with the rest of the ingredients in the pot.

Add in sun-dried tomatoes with some of the oil from the jar. Let it cook for a few minutes before pouring in 8 cups of water or chicken broth.

Then add in chicken bouillon and make sure it fully dissolves.

Add in two dried bay leaves and the seared chicken breasts. Make sure they are fully submerged in the broth before covering with a lid.

Cover with a lid and bring to a simmer to finish cooking the chicken (about 8-10 minutes).

Remove the chicken breasts and set aside to shred.

Pour in coconut milk or heavy cream and add in the gnocchi.

Cover with a lid and let the gnocchi cook. This will only take two minutes.

Add in spinach and the now shredded chicken breasts.

Finish off the soup with chopped parsley, basil and a squeeze of lemon juice.

Now the soup is ready to serve! Feel free to add freshly grated parmesan if that’s up your ally.