1. Heat a large stockpot over medium heat and add butter/olive oil. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic, bay leaves, and thyme and sauté for 2 more minutes.

2. Carefully pour in chicken broth and bring to a boil. Reduce heat slightly, add the gnocchi and simmer for 5 minutes until tender.

3. Stir in the cooked chicken and simmer for another 4-5 minutes; season with salt and pepper, to taste.