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Cook the bacon in a large dutch oven over medium heat until crisp, about 5 minutes. During the last minute of cooking, add the sage and let it get crispy. Remove the bacon. If there's excess bacon grease, drain off all but 2 tablespoons. Add the onion, carrots, celery, garlic, thyme, salt, and pepper. Cook for 5 minutes, until fragrant.
Stir in the butter and flour and cook for 1 minute. Add 4 cups broth. Simmer over medium heat for 5 minutes until the carrots are tender.
Stir in the kale, cream/milk, salsa verde, and gnocchi. Cook for 2 minutes. Add the shredded chicken and cheddar cheese. If the soup is too thick, add additional broth.
Ladle the soup into bowls. Top with bacon and sage. Enjoy, preferably with a crusty piece of bread.