Wash, remove excess fat and dice 3 pieces of boneless and skinless chicken thighs.
Put the cut chicken thighs into a bowl, add ¼ teaspoon of salt, ½ teaspoon of garlic powder and 1 teaspoon of sesame oil. (You can use vegetable oil.) Mix it well and let it marinate for at least 15 minutes before cooking.
In the meanwhile, put 1 cup of potato flakes and 1 cup of all purpose flour into a bowl. Then, mix it well.
Next, pour 1 cup of water over the flour mixture in step 3. Slowly mix and knead the dough until it is not too sticky.
Roll the flour dough into a long shape, then take a small piece and roll it into a ball. (You can use a fork to press the gnocchi to make it prettier.)
Pour 3 cups of water into a pot. Turn on medium high fire.
Slowly put the gnocchi into the water. (Don't need to wait until the water is boiling.) Let it cook until the gnocchi is boiling and floating on the top.
After that, drain and rinse the gnocchi with cold water.
Put the marinated chicken into a big pot, turn on medium high fire. Stir fry the chicken a little bit.
Add 1.5 cups of shredded carrots and stir fry them a little bit.
After, pour 4.5 cups of water into the pot.
And, add the drained and cooked gnocchi from step 8 into the pot. Cover the lid and let it cook until it boils.
In a container, put 1.5 cups of milk and ½ cup of all purpose flour. Mix it very well and make sure no lumps. (If you want the soup to be creamier, you can use 1 cup of milk and ½ cup for heavy whipping cream instead of 1.5 cups of milk.)
When the soup is boiling, use a strainer to remove excess fat. (This step is optional.)
The following, stirring the milk flour mixture from step 13. Then, slowly pour it into the soup and keep stirring the soup.
While the soup boils again, put 3 cups of spinach (5 oz) into the soup.
Keep stirring and mixing the soup until it's a little bit thicker. Add 1 ¾ teaspoons of salt. (Always add salt to your taste and black pepper is an optional.)