Melt two tablespoons of butter in a large dutch oven or stock pot
Add carrots and celery and cook for 10 minutes over medium heat
Add onion and garlic and cook 5 minutes more
If vegetables are tender, add the additional butter and melt
Sprinkle flour over the vegetable mixture and stir to coat
Allow flour to cook for about 1-2 minutes
Slowly pour chicken broth into pot and add thyme, salt and pepper and bay leaf is using,
Bring broth to a light boil and remove bay leaf, add gnocchi and chopped spinach and cook for 5 minutes
Add chopped chicken and heavy whipping cream and cook until heated through and top with parmesan cheese