Warm the olive oil over medium heat in a large pot and cook the celery, diced onion, garlic, and shredded carrots, stirring occasionally until the onion becomes translucent, about 2 to 3 minutes.
Add the cooked diced chicken, chicken broth, thyme, and seasoning with salt and pepper; bring the mixture up to a boil.
Once boiling, carefully add the potato gnocchi and let it cook uncovered for 3 to 4 minutes until they float and become tender.
Lower the heat to a simmer and gently cook the soup for another 10 minutes to meld the flavors.
Pour in the half and half along with the roughly chopped spinach, stirring gently and cooking for an additional 1 to 2 minutes until the spinach softens.
Taste and adjust salt and pepper as needed before serving the soup warm.
