In a large pot over medium heat, melt 2 tablespoons of butter. Add 1 medium chopped onion, 2 stalks of chopped celery, and 1 julienned or shredded carrot, stirring frequently until the vegetables soften, about 5 minutes.

Stir in 3 minced garlic cloves and cook for an additional minute, allowing the garlic to become fragrant.

Slowly pour in 6 cups of low-sodium chicken broth, scraping the bottom of the pot to deglaze. Add 3 sprigs of thyme, then raise the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes.

After 20 minutes of simmering, stir in 2 cups of half-and-half, removing the thyme sprigs and seasoning with kosher salt and freshly ground black pepper to taste.

Fold in 2 cups of shredded cooked chicken and 16 ounces of fresh gnocchi. Allow the gnocchi to cook for 2 to 4 minutes, or until they are tender and float to the top of the soup.

Just before serving, stir in 2 cups of baby spinach and allow it to wilt for about 1-2 minutes.

Ladle the creamy soup into warm bowls, ensuring each serving contains a hearty portion of chicken, gnocchi, and spinach. Serve hot, ideally alongside crusty bread.