Cook the bacon in a large dutch oven or soup pot over medium heat for about 5-6 minutes, until crisp. Use a slotted spoon to remove the bacon to a paper towel lined plate. Drain all but 2 Tablespoons of bacon grease from the pan. If there isn't enough grease, add 1-2 Tablespoons of butter to the pot as needed.
Add the celery, carrots, garlic, thyme, basil, salt and pepper to the pot and cook stirring occasionally for 10 minutes.
Add the shredded chicken, chicken broth, and gnocchi to the pot and bring to a boil. Reduce the heat and simmer for 3-5 minutes until gnocchi is cooked through.
Stir in the cream cheese until melted, then stir in the heavy cream and spinach. Cook for 1-2 more minutes until the spinach is wilted.
Serve the soup with the cooked bacon and parmesan cheese if desired.
NOTE ON STORING: This soup does not freeze well! Leftovers can be stored in the fridge, reheated gently and should be eaten within 1-2 days.INSTANT POT: I don't recommend making this soup in the IP, it doesn't save you any time and can easily overcook the gnocchi.SLOW COOKER: Add your celery, onion, garlic, carrots, seasonings, chicken, and broth to the slow cooker. Cook on low for 3-4 hours until heated through. About 5 minutes before eating stir in the cream cheese, heavy cream, gnocchi, and spinach. Cover and allow to heat through. Cook the bacon separately and serve with the soup.