Place the chicken, onion, carrots, chicken broth, white wine, 1 tablespoon of thyme, bay leaves, paprika, red pepper flakes, and Parmesan rind into your slow cooker. Season generously with salt and pepper. Cover and cook on low for 5 to 6 hours until the chicken is tender and easy to shred.

When about 30 minutes remain, stir in the gnocchi, grated Parmesan, and milk. Discard the Parmesan rind and bay leaves.

Use two forks to shred the chicken directly in the slow cooker, ensuring it mixes well with the soup.

Heat olive oil in a skillet over high heat, sauté the mushrooms until golden and caramelized, then reduce the heat to medium. Add garlic, butter, thyme, and lemon zest, and cook for an additional 3 to 5 minutes until fragrant.

Add the mushroom mixture to the soup, stir thoroughly, and ladle the soup into bowls. Top with Parmesan cheese and a sprinkle of fresh thyme.

Add chicken, onion, carrots, broth, white wine, 1 tablespoon thyme, bay leaves, paprika, red pepper flakes, and Parmesan rind to your pressure cooker. Season with salt and pepper. Secure the lid and cook on high pressure for 10 minutes. Release pressure naturally or manually.

Open the lid and stir in the gnocchi, Parmesan cheese, and milk. Use the sauté function to heat the soup until the gnocchi is fully cooked and the soup is creamy. Remove the Parmesan rind and bay leaves.

Shred the chicken in the pot using forks, then stir it back into the soup.

In a pan, cook the mushrooms with olive oil until golden, add garlic, butter, thyme, and lemon zest, and cook until fragrant. Add this mixture to the soup.

Serve hot with Parmesan and fresh thyme on top.

Heat olive oil in a large pot over high heat. Add the mushrooms and cook undisturbed for about 5 minutes until caramelized. Stir and cook an additional 3 to 5 minutes. Lower the heat, then add garlic, butter, thyme, and lemon zest. Stir well and set the mushrooms aside.

In the same pot, combine chicken, onion, carrots, chicken broth, white wine, 1 tablespoon thyme, bay leaves, paprika, red pepper flakes, and Parmesan rind. Bring to a gentle boil, then reduce heat and simmer for 20 to 25 minutes, until the chicken is cooked through and tender.

Take out the chicken, shred it with forks, and return it to the pot.

Stir in gnocchi, grated Parmesan, and milk, and cook for another 5 minutes until everything is heated through and the soup thickens slightly. Discard the Parmesan rind and bay leaves.

Stir in the sautéed mushrooms and mix thoroughly. Serve in bowls topped with Parmesan and thyme.