In a large pot, heat 2 tablespoons of butter over medium-high heat until melted. Add 2 cups of diced carrots and 1½ cups of chopped celery, along with 1 diced yellow onion seasoned with 1 teaspoon of kosher salt. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Stir in 2 tablespoons of all-purpose flour, 1 tablespoon of minced garlic, and 1 tablespoon of Italian seasoning. Cook for 1 minute, stirring constantly to incorporate the flour and release the flavors.

Gradually pour in 5 cups of low-sodium chicken broth, stirring continuously to ensure no lumps form. Bring to a gentle boil.

Once boiling, add 1 pound of boneless, skinless chicken breasts. Reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through. Skim off any foam as necessary.

Remove the cooked chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and return to the soup.

Incorporate 1 package of shelf-stable gnocchi and 2 cups of chopped spinach into the pot. Cook for an additional 2 to 3 minutes until gnocchi float and spinach wilts.

Slowly stir in 1½ cups of warmed whole milk, mixing well to achieve a creamy consistency. Avoid bringing the soup back to a boil.