Step 1

In a large pot over medium heat, add olive oil.

Step 2

Once heated, add onion, celery and carrot, and sauté for 3 to 4 minutes, until vegetables start to soften.

Step 3

Add shredded chicken, alfredo sauce mix and chicken broth, and stir well. Bring to a boil, then add gnocchi.

Step 4

Reduce heat to low and simmer for 8 to 10 minutes, then add half and half and kale, and cook for another 2 to 3 minutes.

Step 5

Serve hot with Parmesan, red pepper flakes and parsley (optional).