Heat the olive oil and butter in your large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until the onions turn translucent. Stir in the garlic and cook for 1 minute until fragrant—don’t let it brown!

Sprinkle the flour over the veggies and stir quickly to coat everything. Cook for 1-2 minutes to remove the raw flour taste, then pour in the chicken broth while stirring constantly to prevent lumps.

Add the chicken pieces, thyme, parsley, salt, and pepper. Bring the soup to a gentle boil, then reduce the heat to medium-low. Let it simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the veggies are tender.

Stir in the gnocchi and cook for 3-4 minutes (check your gnocchi package instructions for exact timing). They’re done when they float to the top! Reduce the heat to low and pour in the heavy cream. Add the spinach and stir until wilted. Taste and adjust salt or pepper as needed.