Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks to the pan. Sauté for about 5 minutes until softened.

Once the vegetables are tender, stir in 1 teaspoon each of dried thyme and dried oregano, along with ½ teaspoon salt and ¼ teaspoon black pepper. Transfer to a slow cooker.

Pour 4 cups of chicken broth over the vegetable mixture. Place 1 pound of chicken breasts on top. Cover and cook on low for 6-7 hours or high for 3-4 hours.

Remove chicken breasts, shred them, and return to the slow cooker.

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

Stir in 2 cups of fresh spinach, ¼ cup of chopped parsley, and the juice of 1 lemon just before serving.