Melt butter and olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onion, celery, and carrots. Sauté for 5 to 6 minutes until vegetables are tender.

Stir in minced garlic and dried thyme; cook for 60 seconds until fragrant. Sprinkle flour evenly over the vegetables and stir continuously for 1 to 2 minutes to cook off raw flour flavor.

Slowly pour in the chicken bone broth in a steady stream while whisking constantly to ensure a perfectly smooth soup base without lumps. Pour in the half-and-half. Bring the soup to a gentle simmer for 5 minutes until it begins to lightly thicken.

Add the shredded cooked chicken and uncooked potato gnocchi. Simmer gently for 4 to 5 minutes, stirring occasionally, until the gnocchi float to the top and become pillowy soft and tender.

Stir in fresh baby spinach and grated Parmesan cheese. Simmer for 1 to 2 minutes just until the spinach is tender and vibrant green and the cheese melts smoothly into the velvety broth.

Taste and adjust seasoning with kosher salt and cracked black pepper. Ladle into warm bowls, garnish with extra parmesan and fresh thyme, and serve hot with crusty bread!