Begin by dicing the yellow onion and mincing the garlic, setting them aside for later use.

Heat olive oil in a large pot over medium heat and cook the seasoned chicken thighs for 3-4 minutes on each side until browned. Remove and shred the chicken.

Sauté the diced onion with a pinch of salt for about 3-4 minutes until translucent, then add the minced garlic and Italian seasoning for another minute.

Pour in the chicken broth and scrape the bottom of the pot to lift any flavorful brown bits, then let it come to a gentle simmer.

Stir in the potato gnocchi and cook for approximately 3-4 minutes, or until they float to the surface.

Reduce heat to low, add the shredded chicken, half and half, and mixed frozen vegetables. Adjust seasoning to taste.

Let the soup simmer uncovered for 10-15 minutes, stirring occasionally.

Ladle into bowls, garnish with fresh thyme and pepper, and serve with warm crusty bread.