Step 1

In a Dutch Oven or a large pot over medium heat, melt the butter. Add the onions, celery, and carrots and cook until the onions and celery are tender, about 7-8 minutes. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring.

Step 2

Sprinkle the flour over the vegetables and continue cooking for 2 minutes while stirring. Slowly stir in the half and half and chicken broth, alternating between the two.

Step 3

Bring the mixture to a gentle boil and then simmer until thickened about 10 minutes. Add the fresh thyme,  cooked chicken, and potato gnocchi. Simmer for about 5 minutes.

Step 4

Stir in the spinach, red pepper flakes, and season with salt and freshly ground black pepper to taste. Simmer until the spinach is wilted.