MIREPOIX: Add olive oil to a large pot over medium heat. Once the oil is shimmering, add in onion, celery, and carrots. Cook until the onion is translucent and veggies are crisp tender, stirring occasionally, about 7-9 minutes (Reduce heat if veggies are browning) Add in the garlic and stir for 30 seconds. While veggies are cooking, measure out all the spices.
ROUX: Add in the butter and allow to melt. Once melted, add in the spices (chicken bouillon powder, salt, pepper, parsley, oregano, thyme, and Italian seasoning) and stir around for 15-30 seconds. Add in the flour and stir until completely smooth. Cook over medium heat for 1 minute to cook off the raw flavor of the flour. Gradually whisk in the chicken broth, stirring constantly. It should form a thick paste at first. Continue to add the chicken broth until fully blended in and slightly thickened. Once smooth, gradually add in the milk and then heavy cream, all while whisking constantly. Cook for about 3-5 minutes, stirring occasionally, or until thickened. Add in the bay leaf.
GNOCCHI/SPINACH: Add uncooked gnocchi and in spinach; simmer, stirring gently, until wilted-- about 3 more minutes. Stir in the shredded rotisserie chicken to warm through. Remove from the heat. Season to taste if any additional salt/pepper is needed.
SERVE: Ladle into bowls and garnish with fresh thyme, if desired. Serve with crusty bread.