Step 1

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.

Step 2

Add the carrots to the pot and sauté for another 5-7 minutes, until the carrots begin to soften.

Step 3

Add the chicken broth, heavy cream, thyme, oregano, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes, until the carrots are tender.

Step 4

Add the chicken to the pot and simmer for another 10-15 minutes, until the chicken is cooked through.

Step 5

Add the gnocchi to the pot and cook for 2-3 minutes, until the gnocchi float to the surface.

Step 6

Stir in the fresh baby spinach and cook for 2-3 minutes, until the spinach is wilted.

Step 7

Serve the soup hot, garnished with additional fresh spinach leaves, if desired.