Heat 2 tablespoons butter and 1 tablespoon olive oil in a large pot over medium heat
Add 1 diced onion, 2 diced carrots, and 2 chopped celery stalks
Cook until softened, about 5 to 7 minutes
Add 3 minced garlic cloves and cook for 1 minute
Stir in 1/4 cup all-purpose flour and cook for 1 to 2 minutes
Slowly whisk in 4 cups chicken broth
Add 2 cups milk and 1 cup heavy cream
Bring to a gentle simmer
Add 2 cups cooked shredded chicken
Stir in 1 package potato gnocchi
Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme
Simmer until the gnocchi is tender, about 3 to 5 minutes
Stir in 2 cups fresh spinach
Cook until wilted
Adjust seasoning if needed
Serve hot