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Place the chicken breasts in a bowl, coat with oil and season with garlic and herb seasoning and thyme.
Heat 1 tablespoon of oil in a pot over medium-high heat and cook the chicken for 4-5 minutes per side.
Remove the chicken from the pot and set aside.
Melt 4 tablespoons of butter in the same pot.
Add the diced celery, carrots, and onion and sweat for 6 minutes.
Add the minced garlic and cook for a couple of minutes.
Stir in ¼ cup of all-purpose flour.
Pour in 3 cups of chicken broth, 2 cups of milk, and 2 cups of heavy whipping cream.
Season with Italian seasoning, thyme, and garlic and herb seasoning.
Shred the cooked chicken and add it to the pot.
Stir in the spinach.
Bring the soup to a boil, then add the 16 ounces of gnocchi and cook for 2-3 minutes.