3 tablespoons olive oil
1 large yellow onion, chopped
1 cup shredded carrots
2 stalks celery, diced
4 cloves garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth (32 ounces)
2 cups cooked, shredded chicken
1 tablespoon fresh thyme leaves
1 pound refrigerated potato gnocchi (not frozen)
1 (5-ounce) bag baby spinach
1 1/2 cups half-and-half