In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the chopped onion, minced garlic, diced carrots, and celery, sautéing them for about 5 minutes until fragrant and softened.

Once the vegetables are tender, stir in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and a pinch of salt and black pepper. Mix thoroughly for about 1 minute.

Transfer the sautéed vegetable mixture into a slow cooker. Pour in 6 cups of chicken broth and place 1-2 boneless skinless chicken breasts on top, ensuring the chicken is submerged slightly.

Set your slow cooker to low heat for 6-7 hours or high for 3-4 hours until the chicken is cooked and shreds easily.

Remove the chicken from the slow cooker and shred it into bite-sized pieces. Return the shredded chicken to the pot and mix well.

Stir in 1 cup of heavy cream and 1 pound of potato gnocchi. Cover and cook on high for an additional 30 minutes or until gnocchi are tender.

Before serving, stir in 3 cups of fresh spinach, chopped parsley, and juice from half a lemon.

Ladle the soup into bowls and serve hot with crusty bread or a salad.