Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes. Stir in garlic and cook for 1 minute more.
1 tablespoon olive oil, 1 medium onion, 2 carrots, 2 celery stalks, 4 cloves garlic
Pour in chicken broth. Add thyme and rosemary. Bring to a simmer and season with salt and pepper.
6 cups chicken broth, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, salt, pepper
Stir in the shredded rotisserie chicken and gnocchi. Cook until gnocchi are tender and float to the surface, about 3-5 minutes.
1 pound cooked rotisserie chicken, 1 (16-ounce) package potato gnocchi
Stir in the frozen peas and heavy cream (if using). Heat through. Garnish with fresh parsley and serve immediately. Enjoy!
1 cup frozen peas, 1/2 cup heavy cream (optional), Fresh parsley
