Melt the butter in a heavy bottom Dutch oven or soup pot, over medium heat. Add the onion and celery and sauté until the vegetables are slightly soft, about 5 minutes. Add the carrots, flour and thyme leaves and stir until all vegetables are covered in the flour. Continue cooking and stirring the vegetable/flour mixture for 2-3 minutes. Stirring constantly, gradually add the chicken broth. Bring the soup to a simmer then reduce the heat to low, cover the pot and simmer (stirring occasionally) until the vegetables are tender, about 15 minutes.

Remove the lid and add the half-and-half, gnocchi, chicken and spinach. Cook gently (do not boil) until the gnocchi rises to the top and the chicken is warmed through, about 5 minutes. Taste and season with salt and plenty of black pepper, as needed. Serve immediately with crust bread for dipping.