Place stockpot on stove, add oil and set to high heat. Place chicken in hot oil and brown on all sides until golden brown. Add celery, carrots and onions and continue to cook with chicken until translucent. Add chicken stock and let cook on high heat for 20–30 minutes. Reduce heat and add chicken bouillon, black pepper and Italian seasoning; then stir. Add gnocchi and cook for 15 minutes, stirring constantly. Remove from stove, add parsley and serve. TIP: Save extra soup for an easy leftover meal. It can be frozen until ready to defrost, heat and serve.