In a large pot, over medium heat, saute the onion, salt, pepper, basil, parsley, and celery salt until the onions just start to turn golden brown about 1 minute. This adds flavor, and releases the oils in the dried herbs.
Now add the minced garlic and stir for about 30 seconds.
Now add the chicken breasts, stock, and 2 bay leaves on top.
Cover and simmer on low heat for 60 minutes.
Remove the 2 bay leaves. Shred the chicken with two forks in the pot.
Add 2 tablespoons corn starch to 1 cup heavy whipping cream, whisk well. Add into the chicken. This make the soup thick and creamy.
Next add the package of gnocchi, stir and let it cook for about 10 minutes until its hot and becomes thicker.
Serve with warm bread, rolls, or baguettes.