Cut the chicken breasts into bite-sized pieces, sprinkling them with salt and pepper.

In a large pot, heat a splash of olive oil over medium heat and sauté the diced carrots, celery, and minced garlic until fragrant and tender, about 3 minutes.

Add the seasoned chicken pieces and cook until they turn golden brown, about 5 minutes.

Pour in the low-sodium chicken broth, bring it to a gentle boil, then reduce heat and let it simmer.

Stir in the gnocchi and cook until they float to the surface, indicating they're done, about 2 minutes.

Add in the heavy cream and fresh spinach, stirring until the spinach wilts and the soup is warmed through.