Start by heating up butter in a dutch oven or stock pot.
Add in the onions and carrots and saute until onions become translucent. Then stir in the garlic and cook a couple more minutes.
Pour in the chicken broth and seasonings, then add the chicken breast and bring to a boil.
When the soup starts to boil, place the lid on the pot and reduce heat, and let it simmer for 8-10 minutes.
While chicken cooks: Melt butter in a small saucepan and whisk in the flour. Then whisk in the half and half, and let it simmer until it thickens. Stir in the parmesan cheese, remove from heat, then whisk in the heavy cream.
Once the chicken is fully cooked through, remove it from the pot and set it aside.
Add the gnocchi into the broth mixture and let it simmer until the gnocchi rises to the top (that's how you know it's cooked through).
Pour the cream mixture from the saucepan into the rest of the soup.
Cube the chicken breast then add it into the soup, along with the chopped spinach, and stir until heated.