In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the diced carrots, celery, and chopped onion, sautéing for about 5 minutes until the vegetables soften and the onions become translucent.

Once the vegetables are soft, stir in the minced garlic and continue to sauté for an additional minute.

Pour in the low-sodium chicken broth, scraping the bottom of the pot to incorporate any flavorful bits stuck to the bottom. Increase the heat slightly and bring the mixture to a gentle simmer.

Next, add the shredded cooked chicken and gnocchi to the simmering pot. Stir gently and let the gnocchi cook for about 3-4 minutes until they float to the top.

Toss in the spinach or kale, stirring until the greens wilt, which should take about 2 minutes.

Finally, pour in the heavy cream, and season with salt and pepper to taste. Stir until everything is fully combined.

Ladle the soup into bowls and serve hot, garnished with freshly chopped parsley.