In a large pot, heat olive oil and butter over medium high heat. Add in the minced garlic and stir for about 10 seconds.
Add the chopped chicken to the pot and stir until fully cooked, and most of the liquid has evaporated.
Dice the celery, carrot, and onion and add it to the pot. Stir until the onion becomes translucent.
Add flour to the sautéed chicken and vegetables and stir for a few minutes to get rid of the raw flour taste.
Then slowly pour in the chicken stock while string to avoid getting clumps of flour.
Add the dried thyme to the soup and let it come to a boil.Then simmer for 15 minutes.
Meanwhile, cut the potato gnocchi into halves and cook according to the package. Once it's cooked, pour the gnocchi into a colander and set aside.
Pour the half and half into the soup and add the salt and pepper. If you're using my homemade broth recipe 1 1/2 tbsp salt should be enough. If you're using store bought broth, you made need to start off with 1/2 tbsp and add more according to your liking. Bring it to a boil again. I bring the soup to a boil almost every time I add an ingredient so that the flavors blend together better.
Lastly, chop up some fresh spinach and add it to the soup. At this point you can add the gnocchi into the soup as well. Then bring the soup to a boil one last time.