Add the chicken to the bottom of the slow cooker, followed by the diced onion, celery, carrots, garlic, thyme, salt and pepper.
Pour the broth into the slow cooker and cover. Cook on low for 6 hours or on high for 3-4 hours.
Remove the chicken breasts or keep in the crock pot and dice or shred the meat. Set aside.
Return the diced chicken meat if removed and add in the gnocchi.
In a small bowl, whisk together the heavy cream and cornstarch. Pour the mixture into the soup, stir well.
Set the slow cooker to high to cook for another 20-30 minutes.
Stir in the fresh spinach while hot to wilt. Serve the soup hot with parmesan cheese and fresh parsley for garnish, enjoy!
The cornstarch is used to thicken the soup, do not omit it.
You can cook this soup on low or high.
Frozen or fresh potato gnocchi can be used.
Olive Garden uses a little bit of freshly grated nutmeg in their Chicken Gnocchi Soup. I chose to leave this ingredient out as it is not a common ingredient most folks have in their pantries. But please feel free to add a touch of freshly grated nutmeg to this soup if you prefer.