Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced chicken breast, cooking for 5-6 minutes until browned. Remove and set aside.

In the same pot, sauté diced onion, sliced carrots, and chopped celery for about 6 minutes. Add minced garlic and cook for an additional minute until aromatic.

Return the chicken to the pot and pour in 6 cups of chicken broth. Bring to a gentle boil, then reduce to a simmer for about 5 minutes.

Stir in the potato gnocchi and 1 tablespoon of dried herbs. Cook for 3-4 minutes or until the gnocchi float and are tender.

Reduce heat to low and stir in 1 cup of cream and 2 cups of spinach. Cook for 2-3 minutes until the spinach wilts. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with Parmesan cheese if desired. Serve immediately with crusty bread.