In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and carrots. Cook until the onions are translucent and the carrots begin to soften, about 5 minutes.

Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant. Be careful not to burn the garlic as it can turn bitter.

Pour in the chicken broth and bring the mixture to a gentle boil.

Add the potato gnocchi to the boiling broth. Cook for 3 to 4 minutes until they float to the surface.

Reduce the heat to low. Stir in the shredded chicken and the half and half. Let it simmer gently but do not let it reach a rolling boil again as the dairy might separate.

Stir in the fresh spinach. The heat from the soup will wilt the leaves perfectly in about 2 minutes. Season with salt and pepper.

If you prefer a very thick soup like the restaurant version, whisk two tablespoons of cornstarch with a little cold water and stir it in during the last two minutes of simmering.