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Add the butter to a large soup pot and place it over medium-high heat. Once the butter is melted, add the onion, carrots, and celery. Stir to coat the veggies in the butter.
Add the thyme, salt, and pepper. Cook, stirring occasionally, until the veggies are soft, about 7 minutes.
Stir in the garlic. Then, add the flour. Cook, stirring often, for two minutes.
Add the half & half one cup at a time, stirring after each addition.
Add the broth. Stir well. Bring the liquid to a simmer.
Add the chicken, gnocchi, and spinach. Adjust the heat so the liquid stays at a simmer. Cook for five minutes, stirring occasionally.*
Serve with grated parmesan cheese and bread sticks for dipping.